Floating Pistachio Island 


Ingredients:
5 large egg whites
1/2 cup sugar
1/3 cup coarse chopped pistachios
3 large strawberries, 1/4" dice (1/3 cup)
10 ounces strawberries
5 ounces black currant preserves


Direction:
Preheat oven to 350ºF. Grease a 6cup loaf pan with butter. Meringue: Beat egg-whites until the form stiff peaks. Add the sugar all at once and beat for a few seconds. Fold in the chopped pistachios and strawberries. Put pan in another pan filled with warm tap water. You may need to weight the first pan down as it will float, though, perhaps, this isn't necessary. Bake for 30 minutes . It will rise, and then fall when removed from oven. Cool completely on rack. This may be made a day ahead and kept wrapped in refrigerator. I would pour off any excess liquid, though, if you intended to keep it in the fridge.
Sauce: Stem and hull strawberries. Place in food processor with preserves and liquor and blend until smooth. Chill. Unmold island, and slice. Serve slices on a puddle of the sauce, garnish with fresh strawberries.