Instructions

1. Preheat oven to 375°F. Combine cake mix, 1⅓ cups water, and 1 tsp vanilla extract in a large bowl; whisk until smooth.
2. Pour batter into an ungreased 10- x 4-inch angel food cake pan. Bake 35 to 45 minutes or until top is golden brown and not sticky. Immediately turn pan upside-down on a glass bottle, and allow cake to cool completely.
3. Beat mascarpone cheese, heavy cream, and 1 tsp vanilla in a large bowl on high speed until soft peaks form; chill.
4. Meanwhile, heat ⅓ cup water, cream of tartar, and 1 cup sugar in a small saucepan over medium-high heat, stirring to combine. Bring to a boil, reduce heat to medium, and cook 4 minutes longer or until sugar dissolves.
5. Beat egg whites in a stand mixer fitted with whisk attachment on high speed 4 to 5 minutes until stiff peaks form. Gradually add 1 cup sugar, 1 Tbsp at a time, and warm sugar syrup; beat 4 minutes longer or until egg whites are thick and glossy.
6. When cake is cooled, slice into 3 layers. Spread preserves and then chilled cheese mixture on one cake layer; repeat process with second cake layer, ending with third cake layer on top. Spread meringue frosting all over cake, using a spatula. Serve immediately.