This is the dessert my Granny Schingo would make every Christmas Eve. We still make it and smile when we think of her. It is more like a Pavola. Some of us like the crisp top crust, me? I love the fluffy, gooey, marshmallow like inside.
1Beat whites and tartar until foamy, add sugar bit at a time until stiff and you can feel no sugar granules between your fingers. Beat in vinegar, vanilla and salt.
2Pour into ungreased spring form pan. Bake 2 hours at 250 degrees. Turn off oven and let sit undisturbed in the oven overnight.
3Run a thin knife around the interior of the spring form pan. Release and remove the ring. Place bottom disk on a cake plate.
Take off the top crust. Top the bottom part with whipped cream, sliced bananas, sautéed hickory nuts and maraschino cherry halves. Reassemble top and serve.