Memorial Day Dessert

May 23, 2012|Maria Neider, KY3 News

Local pastry chef and chocolatier Elle Feldman shares her Austrian grandmother's recipe for a festive dessert for the holiday weekend. The "Berrylicious Schaum Torte" is a meringue confection with fresh whipped cream topped with strawberries and blueberries. The perfect red, white and blue sweet treat for those backyard barbecues.

Grandma Heisler’s Schaum Torte

6 egg whites at room temperature

2 cups granulated sugar

1 tsp. vanilla

1 tsp. vinegar

2-3 cups fresh strawberries, sliced (sprinkle with sugar and sit aside to soften into a strawberry syrup).

2 cups fresh blueberries

Prepared Whipped cream:

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners' sugar

Place bowl and whisk in freezer to cool before making whipping cream. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Note: do not use a kitchen aid mixer, use a hand mixer.

Torte:

Set oven to 275®

Beat eggs with hand mixer using whisk attachments until they hold stiff peaks. Beat in part of the sugar 2 tablespoons at a time 3 times (there will be some sugar left), beating thoroughly each time. Add vanilla and vinegar; then fold in the rest of the sugar. Pipe 5 inch circles into a parchment lined cookie sheet to make individual tortes.

Bake for around 35 min. Meringue should be hard, do not let it brown, it can be just about to brown.

Just before serving, slice the top off the meringue. Fill with the prepared whipped cream and berries. Place the top of the meringue back on. Decorate with a few blueberries, sliced strawberries and strawberry juice and a dollop of whipped cream. Yields 10-12 individual servings.

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