My mom had a recipe that she made often for special occasions, including Easter. She called it Heavenly Torte and it basically is a meringue base with whipping cream and strawberries on top. I have her recipe, but I'd never made it. I planned to make it for Easter dinner, but when I saw that I had to make it one day and let it sit overnight in the oven before assembly the next day, I decided to make a variation of the same dessert.
Almost Heavenly Torte
6 egg whites
1/2 tsp. cream of tarter
1 1/2 tsp. real vanilla
1 1/2 T. cornstarch
1 1/2 cups white sugar
1/2 pint whipping cream
Fresh (or frozen) Strawberries, sliced and slightly sweetened
Preheat oven to 275 degrees
Line baking sheet with parchment paper
Mix cornstarch with sugar and set aside.
In mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form. Gradually add the sugar/cornstarch mixture, adding the vanilla after all the sugar is added. Continue to beat on high until stiff, glossy peaks form (see above picture). I actually used a hand mixer with no problems. It took about 3-4 minutes of beating to reach stiff peaks.
With a large spoon, drop "globs" of the meringue onto the parchment paper, using the back of the spoon make a slight dent in the top. I made 8 large meringues using this recipe. Reduce oven temperature to 250 degrees and place the baking sheet on the center rack of the oven. Bake 50-55 minutes until shells appear firm, but not brown. Remove from parchment paper carefully to wire rack to cool. They will keep in a ziploc bag for a few days. They are soft and sticky on the inside.
To serve: Whip the cream until stiff, do not add sugar. I placed a meringue on the plate, topped with the whipping cream and another meringue...then covered with berries. You can also do a single layer, filling the impression in the center with the whipping cream and adding strawberries to get 8 servings rather than 4.
It tasted just like mom's overnight recipe and
was a light, sweet ending to a large meal.
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