Eggs
Salt
Cream of tartar
Sugar
Semi-sweet chocolate
Cream
Strawberries

MERI NGUE LAYERS: Preheat oven to very slow (250 degrees). Beat until stiff: 4 egg whites, a pinch of salt and 1/4 teaspoon cream of tartar. Gradually beat in 1 cup sugar and continue to beat until the meringue is stiff and glossy. Line baking sheets with waxed paper and on the paper trace 3 circles, each 8 inches in diameter. Spread the meringue evenly over the circles, about 1/4 inch thick and bake in the very slow oven for 20 to 25 minutes or until meringue is pale gold but still pliable. Remove from oven and carefully peel waxed paper from bottom. Put on cake racks to dry.

FILLING: Melt over hot water 6 ounces semi-sweet chocolate pieces and 3 tablespoons water. Whip 3 cups cream until stiff. Gradually add 1/3 cup sugar and beat until very stiff. Slice 1 pint fresh strawberries.

PREPARATION: Place a meringue layer on serving plate and spread with a thin coating of melted chocolate. Then spread a layer about 3/4 inch thick of the whipped cream and top this with a layer of sliced strawberries. Put a second layer of meringue on top, spread with chocolate, another layer of the whipped cream and sliced strawberries, then top with third layer of meringue. Frost sides smoothly with remaining whipped cream. Decorate top meringue layer in an informal pattern, using remaining melted chocolate squeezed through a pastry cone with a tiny round opening. Or decorate with whole, ripe strawberries. Refrigerate for 2 hours before serving. Serves 8.