MERINGUE:

5 egg whites
1 1/2 c. sugar
1 tsp. vanilla extract
1/4 tsp. cream of tartar

CUSTARD:

2 c. skim milk
2 tbsp. cornstarch
2 eggs (use 1/2 c. egg substitute for low fat, cholesterol)
1/2 c. sugar
1 tsp. vanilla

TOPPING:

2-3 c. fresh strawberries, blueberries, raspberries or your favorite combination of fruit
1/2 c. finely chopped dark chocolate (opt., not low fat)
1/2 c. finely chopped pecans (opt., not low fat)

For Meringue: In large mixing bowl, combine egg whites, vanilla and cream of tartar. Let mixture stand at room temperature for 30 minutes. Beat egg white mixture with electric mixer on high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form.

On paper lined cookie sheet (either baking paper or cut to size brown paper bag), spread meringue into a large circle with the sides built up a little. Bake at 250 degrees for 1 hour and do not open the door. Turn off oven and keep door closed for 6 hours. Carefully lift meringue off paper and wrap in foil to keep dry. Meringue can be frozen if well wrapped.

For Custard: Heat milk slowly. Mix sugar and cornstarch together in a small bowl. Add eggs and stir well. Mix in a little warm milk and stir. Then add the egg mixture to the pan of remaining warm milk. Cook, stirring constantly on medium heat until thickened. Add vanilla. Refrigerate.

To Assemble: Just before serving, place the meringue on a large platter (or cut into serving size pieces and place on individual dessert plates), spoon on 3/4 of the berries, then spoon on the custard, top with remaining berries. Garnish with optional chocolate and pecans. Serves 6 to 8.