MERINGUE:

4 egg whites
1/4 tsp. baking powder
1 c. sugar
1 tsp. vanilla

CUSTARD:

4 egg yolks
1/2 c. sugar
2 1/2 tbsp. water
1/2 tsp. vanilla

TOPPING:

1 c. cream, whipped
1 tbsp. confectioners' sugar
1 tsp. vanilla
2 c. fresh fruit

1. Beat the egg whites until frothy. Add the baking powder. Beat until stiff. Slowly beat in the sugar. Add vanilla. Pile onto a foil-lined baking tray and bake for 1 hour in a 300 degree oven. Cool.

2. For the custard, beat the egg yolks well. Add the sugar and water. Cook in the top of a double boiler over boiling water until it is thick. Cool. Add vanilla and mix well.

3. Topping: Add the vanilla and sugar to the whipped cream. Spread half the mixture over the meringue, then the custard. Cover with the fruit, then with remaining cream. Chill for several hours before serving. Serves 6 to 8.