6 egg whites
Pinch of salt
1/4 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla extract
1 can (16 oz.) jellied cranberry sauce
2 tbsp. raspberry-flavored gelatin powder
1-1/2 c. whipping cream
2 tbsp. confectioner's sugar
Fresh cranberries or raspberries for garnish, optional

In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff and glossy. Add vanilla. Place plain brown paper or parchment on cookie sheets. Draw three 8-inch circles on the paper. Spoon the meringue into the circles, spreading with a knife. Bake at 250 degrees for 1 hour. Meringues should sound hollow when tapped. Turn heat off and allow meringues to stay in oven with the door open until cool. Meanwhile, melt cranberry sauce in a saucepan over medium heat. Add gelatin and stir to dissolve. Cool. Whip cream with the confectioner's sugar; fold 1 cup into cranberry mixture. To assemble, place 1 tablespoon whipped cream in the center of serving platter to hold meringue in place. Top with meringue shell; spread 1/3 of the cranberry mixture on top. Repeat with remaining meringues and cranberry mixture. Frost sides of torte with reserved whipped cream. If desired, a pastry tube can be used to decorate edges of torte. Chill 6 hours or overnight. Garnish with fresh cranberries or raspberries, if desired. Yield: 12-16 servings.

I developed this torte myself, and it seems that everyone I serve it to enjoys it. This recipe requires relatively few ingredients, is quite easy to make, looks sensational and, most important, tastes great!!