LEMON AND FRESH STRAWBERRY DACQUOISE

Steps:

• For Meringue Layers:
• Preheat oven to 275ºF.
• Line 2 baking sheets with kitchen parchment cut to fit.
• On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
• Turn the parchment over with drawing face down on the pan.
• You should be able to still see the circles. Set aside.
• In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
• Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
• Divide the meringue among the 4 circles drawn on the parchment.
• Using a rubber spatula, spread meringue to the edges of the circles.
• Bake in oven for 50 minutes.
• When meringues are done baking, turn off the oven leaving the meringues inside to dry.
• For Lemon Filling:
• In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
• Whisk continually for 2 minutes until filling mixture starts to thicken.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• For Strawberry Filling:
• In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
• Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
• ASSEMBLY:
• For best results, assemble dacquoise RIGHT BEFORE SERVING.
• Place 1 meringue circle on a cake plate.
• Evenly spread half of the lemon filling.
• Top with another meringue circle and spread with strawberry mixture.
• Repeat with another meringue circle and lemon filling.
• Place final meringue circle and top with remaining whipped topping.
• Garnish with mint sprig and fresh strawberries.