Overnight Meringue Torte

Ingredients

• 2 teaspoons butter 
• 0.5 teaspoon cream of tartar 
• 1.5 cups pasteurized egg whites (such as Eggology)
• 30 ounce raspberries in syrup light frozen thawed undrained
• 0.3 teaspoon salt 
• 2.5 cups sugar 
• 1.5 teaspoons vanilla extract 
• 1.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• sieve
• blender
• springform pan

Directions

1. Preheat oven to 45
2. Place the egg whites and salt in a large bowl, and beat with a mixer at medium speed until foamy.
3. Add the cream of tartar; beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes).
4. Add vanilla extract. Increase mixer speed to high, and beat for 5 minutes or until soft peaks form. (Do not underbeat.) Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
5. Place pan in 450 oven. Turn the oven off, and cool in closed oven for at least 24 hours.
6. Drain the raspberries, reserving 1/4 cup liquid.
7. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid. Spoon cooled meringue into bowls.
8. Drizzle with raspberry mixture, and top with whipped topping.
9. Note: Egg whites that have been beaten until soft peaks form maintain a glossy appearance. The texture of the whites is only lightly stiff.