Imagine a dessert so heavenly it combines the crisp elegance of a perfectly crafted meringue with the luscious sweetness of fresh strawberries and creamy vanilla ice cream. The Strawberry Schaum Torte is not just a dessert—it's a culinary masterpiece that transforms simple ingredients into a spectacular experience that will transport your taste buds straight to the charming kitchens of Germany. Get ready to impress your guests and indulge in a treat that's as beautiful to look at as it is delicious to devour!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 2 cups fresh strawberries, sliced
- 1 pint vanilla ice cream
Instructions
- Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper, creating a circular outline approximately 8 inches in diameter.
- In a large clean, dry mixing bowl, separate egg whites, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes for optimal volume.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, about 2 tablespoons at a time, continuing to beat until stiff, glossy peaks develop and sugar is completely dissolved.
- Gently fold in vanilla extract, ensuring it's evenly incorporated without deflating the meringue.
- Spread the meringue onto the prepared parchment paper, creating a circular shape with slightly raised edges to form a shallow bowl or nest.
- Bake the meringue in the preheated oven for approximately 60 minutes, or until the exterior is crisp and pale ivory in color.
- Turn off the oven and allow the meringue to cool completely inside with the door slightly ajar, preventing cracking.
- Once cooled, carefully transfer the meringue to a serving plate.
- Just before serving, slice fresh strawberries and soften vanilla ice cream slightly at room temperature.
- Fill the meringue nest with softened vanilla ice cream and top generously with fresh strawberry slices.
- Serve immediately, allowing guests to break through the crisp meringue and enjoy the creamy ice cream and fresh berries.
Tips
- Ensure your mixing bowl is completely clean and free from any oil or grease, which can prevent egg whites from whipping properly.
- Use room temperature egg whites for maximum volume and stability.
- Add sugar gradually to help it dissolve completely and create a glossy, stable meringue.
- Avoid making meringue on humid days, as moisture can affect the texture.
- Be patient during baking and cooling—slow and steady ensures a crisp, beautiful meringue.
- Serve immediately after filling to maintain the contrast between crisp meringue and soft ice cream.
- For a professional touch, use a piping bag to create a more elegant meringue shape.
- Experiment with different berries or add a drizzle of chocolate for variation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 55g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 15mg
