The upcoming edition of Sugar High Friday will take place at A Veggie Venture (of all places). The theme is “surprise inside.” I can’t guarantee that all the recipes will be kosher, but dessert recipes are usually at least very easily adaptable. If you have any applicable recipes, submit them by September 22nd (Erev Rosh Hashanah — easy to remember). Either way, be sure to tune in the following week and indulge your sweet tooth!

My submission is a fluffy, cream-covered torte:

Here’s the “surprise” inside:

Of course, it won’t be a surprise if you tell your guests that it’s called “berry meringue torte.” There’s also no surprise as far as taste is concerned. If you like meringue, berries, and whipped cream, this dessert is for you.

Here’s the recipe:

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup + 3 tablespoons sugar
1 teaspoon vanilla
2 cups berries (any combination)
2 cups whipped cream* (or a nondairy substitute, if necessary)

Preheat oven to 275 degrees Farenheit. Line a cookie sheet with parchment paper.

Beat egg whites, cream of tartar, and salt with an electric mixer on high speed until foamy. Gradually add 3/4 cup sugar while continuing to beat. When egg whites form soft peaks, add vanilla. Continue beating until stiff peaks form.

Spoon the egg white mixture onto the cookie sheet in a circle, flattening out the center and building up the sides. Bake 1 1/2 hours. Turn off oven and leave in with door closed 1 additional hour. Remove from oven.

Combine berries and 3 tablespoons sugar. Place berries in hollow of meringue. Use a rubber spatula to spread whipped cream over the top. Refrigirate up to 24 hours.

*From one cup heavy cream and 2 tablespoons sugar