Strawberry Mousse Meringue Torte

This recipe is from Canadian Living. It looked nice in the photo so I made it. It tastes good, and because it's served cold it is suitable for a nice light summer dessert.


  • 4 egg whites
  • 1/4 tsp cream of tartar
  • Pinch salt
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1 tbsp icing suger
  • 12 strawberries


  • 4 cups sliced strawberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 4 tsp unflavoured gelatin
  • 2 cups whipping cream


  1. Line 2 baking sheets with parchment paper. Draw two 8-inch circles on each sheet; turn paper over, set aside. Line side of 9 inch springform pan with parchment paper, set aside.
  2. In bowl, beat together egg whites, cream of tartar and salt until soft peaks form; beat in granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in vanilla.
  3. Spoon one quarter of the egg white mixture onto each circle, using offset spatula or knife, spread evenly to the edge. Bake in the top and bottom thirds of a 275ºF oven, switching and rotating pans halfway through, until tops are firm; about one hour. Let cool on the pan on a rack; peel off the paper.
  4. In a food processor, puree strawberries with sugar until smooth, pour into a saucepan. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until it has reduced by one third, and a spoon drawn across the bottom leaves a space that doesn't fill in; about 30 minutes. Pour into a bowl.
  5. Pour water into a small bowl, sprinkle in the gelatin. Let stand for 5 minutes. Add the gelatin mixture to the strawberry mixture and stir until melted. Refrigerate, stirring occasionally, until it reaches the consistency of raw egg whites, about 10 minutes.
  6. In a separate bowl, whip the cream. Fold it into the strawberry mixture 1/3 at a time.
  7. Place one meringue into the springform pan. Spoon 1/3 of the mousse over the meringue; spread to edge of pan. Repeat twice, covering the top with the remaining meringue. Cover with a double layer of plastic wrap and freeze, until firm, about 4 hours. To serve, let torte soften in refrigerator for 30 minutes, garnish with strawberries and icing sugar.

No comments: