California Cranberry Torte

Directions

• Let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment. Draw three 8-in. circles on the paper; set aside.
• In a large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff peaks form. Add vanilla.
• Insert a 1/2-in. round pastry tip in a pastry bag. Fill bag with meringue. Starting in the center of each circle on prepared sheets, pipe meringue in a spiral pattern until circle is completely filled. Bake at 250° for 1 hour. Turn oven off and let meringue dry in oven for 1 hour with door closed.
• Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture.
• To assemble, place 1 tablespoon of whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread one-third of the cranberry mixture on top. Repeat with remaining meringue and cranberry mixture.
• Frost sides of torte with reserved whipped cream, if desired using a pastry bag to decorate edges of torte. Refrigerate 6 hours or overnight. Garnish with berries and mint just before serving. Refrigerate leftovers.