This Schaum Torte is a simple, but elegant dessert and is absolutely phenomenal! A meringue shell filled with sweetened whipped cream and piled high with strawberries. . . you will be in love!
Today’s recipe is one I’m bringing back that has been buried deep in my archives gathering dust and in desperate need of photo updates.
This Schaum Torte is a recipe I got from my mother-in-law years and years ago. I’ll never forget the first time she made it.
One bite and I was so completely in love with it. Yes, desserts have been known to make me fall head over heels in love with them. What about you?
I had never before in my life tasted a meringue shell. . . .Um, hello deliciousness! I remember thinking “where have you been all my life?”This is such a simple dessert. I always make my shells the night before and then fill them with the whipped cream and strawberries a couple hours before serving.
This dessert really is best if eaten the day you make it, but when we have had some leftover, it still gets devoured, even if the shell has gotten a little gooey.
Such a refreshing, simple and delicious summer dessert. You can also use peaches or raspberries, or a combination of berries, but our favorite is with just strawberries.
I did cook my shell a little longer than normal so it's a little darker than usual. So if yours isn't this color after baking it, don't panic. If you like a crispier shell, you certainly can cook it a bit longer until it gets this color. I like it either way.
- 8 egg whites
- 1 tsp. vinegar
- 1/2 tsp. cream of tarter
- 2 cups sugar
- 1 pint whipping cream
- 1/3 cup sugar or more if you like it a little sweeter
- 1 tsp. vanilla
- Fresh strawberries sliced (I probably use about 3 cups per torte, the more the better, I think)
In the bowl of an electric mixer, using whisk attachment, beat egg whites, vinegar and cream of tarter until very stiff. With mixer going, slowly add 2 cups of sugar and continue beating until glossy, soft peaks form.
Divide into two 9-inch buttered pie plates.
Bake at 300 degrees for 20 minutes and the reduce heat to 250 degrees and cook for 40 more minutes or until shells turn a light, golden color.
Turn oven off and allow meringue shells to cool several hours in the oven.
Beat whipping cream and add sugar and vanilla to taste.
Break off top pieces of meringue shell, if desired then fill the shells with the whipped cream between both shells and spread evenly.
Top with lots and lots of fresh strawberries.
Originally posted July 12, 2012. Updated with new pictures and commentary.