3/4 cup butter, softened
1 cup milk
3 egg whites
2 teaspoons vanilla extract
2 egg yolks
1 1/2 teaspoons lemon zest
1 teaspoon distilled white vinegar
1/2 cup fresh strawberries
1 (1 ounce) square unsweetened chocolate
1 small marshmallow
1 (18.75 ounce) can confectioners' sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon zest
Preheat oven on broiler setting.
Place butter, milk, egg whites and vanilla extract in medium mixing bowl. Beat with electric mixer on low speed until frothy. Mix in yolks, lemon zest, lemon zest and vinegar. Stir in strawberries. Beat on medium speed until very fluffy. Place marshmallow mixture on bottom of 9-inch cake pan. Layer cake with remaining strawberries.
Melt chocolate with electric mixer. Pour over cake layers. Cover top with marshmallow. Drizzle with reserved lemon zest. Chill in fridge.
Bake in preheated oven for 60 minutes, or until crust is golden and glaze begins to clump, stirring with wooden spoon. Cool completely.