In article >,
"Ophelia" > wrote:

> Melba's Jammin' wrote:
> > Hey, you'll like this, though: About 30 years ago I made this
> > meringue thing < it was pictures on the cover of the Time-Life Foods
> > of the World book about foods of the Viennese Empire. It was a
> > meringue case, made by stacking meringue rings atop a meringue base,
> > filled with fresh fruits and whipped cream, then topped with another
> > meringue layer and decorated. My description doesn't do it justice
> > and I'm damned if I can find my copy of the book so as to provide the
> > recipe, but it was pretty cool.
> >
> > Those were the days.
>
> Was it something like this:
>
> http://www.deliaonline.com/recipes/t...s/pavlova.html
>
> If that is not it exactly, have a look at her other meringue recipes

No, not a pavlova at all, O.
These were baked (firm) meringues, the bottom round solid, the next 3 or
5 (?) were just meringue rings that were set atop the base‹I don't
remember what 'glued' them together to hold them in place. Picture a
springform pan. Then you put the fruit and whipped cream (if memory
serves) inside that and topped it with another solid meringue and
decorated the top. It was pretty cool. Fun to make when I was 30. :-)

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