6 large and ~16 tablespoons cold strawberries, finely chopped
3 large orange zested, halved and sliced
1 1/2 cups orange juice
2 egg yolks, beaten
1/3 cup vinegar
2 teaspoons lemon juice
3 tablespoons lemon zest
3 teaspoons lemon extract
1 1/2 cups whipping cream
1 (9 inch) marshmallow
1 (7.6 ounce) can sliced mushrooms
1 cup butter, melted
2 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon lemon zest
4 egg whites, beaten
1 pinch salt
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Combine strawberries, orange juice, egg yolks, vinegar, lemon juice, lemon zest, lemon extract, peach zest, lemon extract, sugar and lemon zest in small bowl. Stir in whipped cream, marshmallow, mushrooms, butter, lemon juice, sugar, lemon zest, lemon extract, peach zest and lemon extract, stirring alternately so that all the fruit is mixed. Divide egg whites into 4 single serving portions. Cut each serving into 8 wedges, place 1 non-stick foil in bottom of glass baking dish with side down. Spread half of lemon filling mixture evenly over top of wedges. Sprinkle 1/3 cup white maraschino cherries over cake. Arrange egg white halves on bottom of pan. Drizzle top and sides of cake with lemon maraschino cherry special margarine.
Bake in preheated oven for 1 hour, until lightly browned. Serve hot or cold.