1 recipe Meringue Shell (follows)
Fresh fruit - sliced strawberries, blueberries, sliced & halved kiwi fruit & chunks of fresh or canned pineapple, well drained or you can use fruits of your own choosing
1/2 pt. whipping cream
1/2 c. sugar or more to taste
1/4 to 1/2 tsp. ginger
1/8 tsp. mace
1/8 tsp. cinnamon
Dash of nutmeg

Prepare Meringue Shell: In a small mixer bowl, let 3 egg whites stand until at room temperature for 1 hour. Cover a baking sheet with plain brown paper or foil; draw a 9 inch circle. Add 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar to whites. Beat with electric mixer on medium speed until soft peaks form (tips curl). Then add 1 cup sugar, 2 tablespoons at a time, beating until very stiff peaks form (tips stand straight).

Using the back of a large metal spoon, spread meringue over circle on paper; shape into a shell, building up sides. Bake in a 300 degree oven for 50 minutes. Turn off oven, let meringue dry in the oven at least 1 hour (do not open the oven door).

Whip cream with sugar and spices, adding more spice to taste, if you wish. Spread a layer of whipped cream on the meringue shell. Layer with a layer of fruits. Spread the rest of the whipped cream over this layer of fruits and garnish with additional fruit. Cover lightly with plastic wrap and chill several hours. Makes 10 servings.