Berry Meringue Torte
The upcoming edition of Sugar High Friday will take place at A Veggie Venture (of all places). The theme is “surprise inside.” I can’t guarantee that all the recipes will be kosher, but dessert recipes are usually at least very easily adaptable. If you have any applicable recipes, submit them by September 22nd (Erev Rosh Hashanah — easy to remember). Either way, be sure to tune in the following week and indulge your sweet tooth!
My submission is a fluffy, cream-covered torte:
Here’s the “surprise” inside:
Of course, it won’t be a surprise if you tell your guests that it’s called “berry meringue torte.” There’s also no surprise as far as taste is concerned. If you like meringue, berries, and whipped cream, this dessert is for you.
Here’s the recipe:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup + 3 tablespoons sugar
1 teaspoon vanilla
2 cups berries (any combination)
2 cups whipped cream* (or a nondairy substitute, if necessary)Preheat oven to 275 degrees Farenheit. Line a cookie sheet with parchment paper.
Beat egg whites, cream of tartar, and salt with an electric mixer on high speed until foamy. Gradually add 3/4 cup sugar while continuing to beat. When egg whites form soft peaks, add vanilla. Continue beating until stiff peaks form.
Spoon the egg white mixture onto the cookie sheet in a circle, flattening out the center and building up the sides. Bake 1 1/2 hours. Turn off oven and leave in with door closed 1 additional hour. Remove from oven.
Combine berries and 3 tablespoons sugar. Place berries in hollow of meringue. Use a rubber spatula to spread whipped cream over the top. Refrigirate up to 24 hours.
*From one cup heavy cream and 2 tablespoons sugar
Do you realize that this is a variation of the New Zealand dessert, Pavlova?
My husband is a Kiwi, and I have made this using blueberries, raspberries, strawberries, & kiwi fruit in the middle and then also put some on the top over the whipped cream.
It is very delicious, and a real crowd pleaser!
How delicious is this, Elf? I’m so glad you’ve sent it in for Sugar High Friday. BTW if there are other kosher entries, I’m glad to group them together in the round-up so they’ll be easier for to find, later.
Marilyn wrote:
Do you realize that this is a variation of the New Zealand dessert, Pavlova?
Actually, this was supposed to be a pavlova, but when I looked up pictures of pavlovas I discovered that they all had fruit on top of the cream, so I figured I’d stick with a more generic name. It’s neat that you put fruit on top and underneath. Maybe I’ll try that next time.
How delicious is this, Elf?
Three. (That was my mom’s answer to “how much do you love me” when I was a kid.) Seriously, I think it’s terrific, but as I wrote, there’s no surprise as far as taste goes. It tastes like what it is.
BTW if there are other kosher entries, I’m glad to group them together in the round-up so they’ll be easier for to find, later.
That’s very considerate of you, but there’s really no need. Most dessert recipes are inherently kosher. The only common problem ingredient is lard, and other fats (shortening, butter, or oil) can usually be substituted. (Most of your vegetable recipes are kosher, too, which is one of the reasons why I love your blog!)
Hmm. My ancestral pavlova recipe (and this is pav, yes?) recipe is much quicker: 4 egg whites, 1 cup sugar, 1 tsp vanilla, 1 tsp white vinegar.
Whip egg whites until absolutely stiff, then add sugar, beat briefly, add rest. bake on greased cookie sheet in 350 oven until golden brown at edges (perhaps 25 minutes, depending on the oven - no ancestral promises made here).
Then, as you did with cream and fruit, only reversed. Preferably having made fun funky bits of toffee to stick out artistically from the top.