When the Viennese want to feel that they are eating a less sinful dessert, they order this ethereally light, spectacular-looking confection of alternating ladyfinger batter and meringue strips. It is said that the dessert got its name from the original red-currant filling, as red as a cardinal’s robes, but most bakeries now make it with apricot preserves. You will need two large pastry bags (at least 14 inches long) or extra-large plastic storage bags for the meringue and batter, two 7/16-inch-wide plain tips, and two 18-inch-long baking sheets.
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