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Meringue layers:
Filling:
Make the Meringue Layers:
In a large bowl with an electric mixer beat the egg whites with the salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks.
Transfer the meringue to a pastry bag fitted with a 1/2" plain tip. Starting in the middle of each parchment circle, pipe the meringue in a tight spiral to fill in the circles and smooth the tops.
Bake the meringues on 2 racks in a preheated 250°F oven, switching the baking sheets from one rack to the other every 30 minutes for 1 to 1-1/2 hours, or until they are firm and pale golden.
Remove the parchment from the baking sheets, let the meringues cool on it, and peel off the parchment carefully.
The meringues may be made one day in advance and kept, wrapped well in plastic wrap, at room temperature. Trim the meringues to a uniform size if necessary with a serrated knife.
Assembly:
Place a dollop of the whipped cream in the center of a large cake plate, center a meringue on top of it, and spread about 1-1/2 cups of the whipped cream on the meringue.
In a bowl combine the almonds and the chocolate and spoon half the mixture on the whipped cream, mounding it slightly and leaving about a 1/2" border.
Spread the bottom of the second meringue layer with about 1/2 cup of the whipped cream and center the meringue layer, cream side down, over the chocolate mixture, pressing gently. Spread about 1-1/2 cups of the whipped cream on the second meringue layer and arrange a layer of the smaller strawberry halves over it.
Spread the bottom of the third meringue layer with about 1/2 cup of the whipped cream and center the meringue layer, cream side down, over the strawberries, pressing very gently. Spread about 1-1/2 cups of the whipped cream on the third layer and spoon the remaining chocolate mixture on top.
Reserving about 1-1/2 cups of the whipped cream, covered and chilled, for garnish, spread the side of the torte with the remaining whipped cream. The torte may be made up to this point one day in advance and kept covered and chilled.
Beginning at the bottom of the torte, press the largest strawberry halves, points up, into the cream around the torte. Make a second row of strawberry halves, points down, arranging the points between the strawberries in the first row. Make a third row of strawberry halves, points up.
Transfer the remaining whipped cream to a pastry bag fitted with a 1/2" star tip and pipe it decoratively around the base and top of the torte.
Poster's Notes:
The first time I served it was also the first time my husband's grandmother kept Pesach with us in our home. She was 88 years old, and had kept a kosher home all her life. She watched every step of the preparation, and when she tasted her portion after dinner, her eyes popped open wide and she told my husband she had never tasted anything so good in her life! I serve this torte every year to rave reviews.
I have even made it in individual servings, by making little individual meringues and building little tortes.
Posted by Marjorie Kessler
Nutritional Info Per Serving: N/A
12 large egg whites
1/2 teaspoon salt
3 cups superfine sugar
6 pints fresh strawberries
About 6 cups well-chilled heavy cream, whipped, or about 12 cups
kosher-for-Passover nondairy whipped topping
1 cup almonds, chopped into 1/8" bits and toasted lightly
1-1/2 pounds bittersweet chocolate, chopped into 1/8" bits
Line 3 baking sheets with parchment paper or foil and trace a 10" circle on each sheet of parchment.
Trim off the stems and split but do not hull the strawberries, setting them to drain upside down, on layers of paper towels. Place the halved strawberries hull side down and allow them to drain for 1 hour.
This takes some time to make, but it's presentation is fabulous and there is never any left over.