Recipe: Fruit-Topped Matzo Schalat

`INGREDIENTS:`
9 squares (or boards) matzos	water	9 eggs, separated
1-1/2 cups sugar	6 tablespoons margarine, melted	grated peel, juice of 1 lemon
1 tablespoon ground cinnamon	1-1/2 teaspoons vanilla	3/4 cup golden raisins (or dried apricots, slivered)
6 medium apples, sliced thin	2 (20-ounce) cans pineapple slices, well drained	1/2 to 1 pint strawberries, rinsed, hulled and halved or cut in pieces
1/2 cup blueberries	1 (11-ounce) can Mandarin oranges, well drained	margarine and ground cinnamon (for top)

`1`	Crumble matzos and soak in cold water until soft. Drain thoroughly. Beat egg yolks with 3/4 cup sugar. Add 6 tablespoons melted margarine, lemon peel and juice, 1 tablespoon cinnamon and vanilla; mix well. Stir in raisins and apples, then softened matzos.
`2`	Beat egg whites until frothy; add remaining 3/4 cup sugar slowly and continue beating until stiff. Fold into matzo mixture. Turn into a well-greased 9x13-inch baking pan. Decorate top with an attractive design using pineapple slices, strawberries, blueberries and Mandarin oranges. Dot with margarine slivers and cinnamon. Bake in preheated 350 degree oven 1 hour. Serve warm.