There is something sensual about red, ripe, juicy strawberries! The color, flavor, and sweet juiciness are like nothing else in the world! We can’t resist them – but the season is much too short. This recipe will bring you strawberry excitement at any time!
It all started many years ago when some members of the women’s club in our subdivision decided to start a “gourmet club.” Dinners at various members’ homes were planned with each participant bringing a dish that fit into the theme of the evening. For the first dinner, I was assigned an ice cream pie and even given a recipe to use.
Even though I’m sure the organizer was trying to be helpful, at the time I felt that providing the recipe was an affront to my creativity and cooking skills. I politely suggested that I would create my own frozen desert and so I did....
I’ve made this recipe in two different, but very similar tasting variations.* The initial preparation needs to be done a few days in advance of serving with final assembly the morning of the day you will serve it. Here is the version I made most recently. Besides being incredibly easy, it got rave reviews and is guaranteed to make you famous! The combination of sweet sorbet, crunchy meringue, and whipped cream is amazing....
Frozen Strawberry Meringue Torte
(Serves 12 – 18)
You will need:
3 plastic containers of Vanilla Meringue Cookies – approximately 4 – 5 ounces each
48 oz Frozen Strawberries in sweetened syrup, slightly thawed (there is an excellent economy brand available in 24 oz tubs from one of the large discount stores)
6 Tbls. Kirschwasser (dry cherry brandy)
2 Cups Whipping Cream
4 Tbls Confectioners Sugar
2 tsp Vanilla
A 9” Spring-Form Pan
First make the sorbet (about 2 days before serving):
Place half the strawberries and half the Kirsh in a blender or food processor fitted with the steel blade. Process until very smooth. Pour into a plastic container with a tight-fitting lid and freeze. Repeat with remaining berries and kirsch.
After the mixture has frozen, remove from freezer, soften slightly, and again process until smooth. If you are using a blender, you may have to stop the motor intermittently to push the mixture down toward the blades.
When it is very smooth, put it back into the plastic containers and then back into the freezer. The reason for this additional step is to make the texture of the sorbet as fine as possible which greatly enhances the eating experience.
On the morning of the day you will serve it, remove sorbet from freezer and soften slightly (about 15 - 30 minutes). Spray the spring-form pan lightly with vegetable cooking spray and set it down into a larger pan to catch leaking from the seams.
Working quickly, line the bottom of the spring-form with some of the meringue cookies, flat side down. Scoop a layer of sorbet onto the cookies with an ice cream spade, spatula, or spoon and press it down gently to fill in some of the nooks and crannies between the cookies.
Quickly add another layer of cookies, then another layer of sorbet. Place a layer of cookies on the top and put the dessert (including the drip pan) into the freezer. Freeze until firm.
When ready to serve, remove spring-form pan from freezer and place on serving plate with a couple of damp, paper towels between the plate and the bottom of the spring-form (fold them in quarters so they don't show) to prevent slipping. Carefully release and remove sides. Slice and serve with the sweetened whipped cream to pass or use the wonderful isi dessert whip featured in the Amazon widget on the left!
Sweetened Whipped Cream:
Combine cream, confectioners sugar, and vanilla and beat until soft peaks form.
*For the other variation, Frozen Strawberry Meringue Pie, which is the original recipe and the one I’ve made most frequently, I make a homemade Meringue Pie Shell (check out the easy recipes online or email me) and fill it with Sorbet that has been prepared the same way as above. I spread whipped cream over the entire pie just before serving. If fresh strawberries happen to be available, place some whole berries on top of the cream to make it even more gorgeous!
It all started many years ago when some members of the women’s club in our subdivision decided to start a “gourmet club.” Dinners at various members’ homes were planned with each participant bringing a dish that fit into the theme of the evening. For the first dinner, I was assigned an ice cream pie and even given a recipe to use.
Even though I’m sure the organizer was trying to be helpful, at the time I felt that providing the recipe was an affront to my creativity and cooking skills. I politely suggested that I would create my own frozen desert and so I did....
I’ve made this recipe in two different, but very similar tasting variations.* The initial preparation needs to be done a few days in advance of serving with final assembly the morning of the day you will serve it. Here is the version I made most recently. Besides being incredibly easy, it got rave reviews and is guaranteed to make you famous! The combination of sweet sorbet, crunchy meringue, and whipped cream is amazing....
Frozen Strawberry Meringue Torte
(Serves 12 – 18)
You will need:
3 plastic containers of Vanilla Meringue Cookies – approximately 4 – 5 ounces each
48 oz Frozen Strawberries in sweetened syrup, slightly thawed (there is an excellent economy brand available in 24 oz tubs from one of the large discount stores)
6 Tbls. Kirschwasser (dry cherry brandy)
2 Cups Whipping Cream
4 Tbls Confectioners Sugar
2 tsp Vanilla
A 9” Spring-Form Pan
First make the sorbet (about 2 days before serving):
Place half the strawberries and half the Kirsh in a blender or food processor fitted with the steel blade. Process until very smooth. Pour into a plastic container with a tight-fitting lid and freeze. Repeat with remaining berries and kirsch.
After the mixture has frozen, remove from freezer, soften slightly, and again process until smooth. If you are using a blender, you may have to stop the motor intermittently to push the mixture down toward the blades.
When it is very smooth, put it back into the plastic containers and then back into the freezer. The reason for this additional step is to make the texture of the sorbet as fine as possible which greatly enhances the eating experience.
On the morning of the day you will serve it, remove sorbet from freezer and soften slightly (about 15 - 30 minutes). Spray the spring-form pan lightly with vegetable cooking spray and set it down into a larger pan to catch leaking from the seams.
Working quickly, line the bottom of the spring-form with some of the meringue cookies, flat side down. Scoop a layer of sorbet onto the cookies with an ice cream spade, spatula, or spoon and press it down gently to fill in some of the nooks and crannies between the cookies.
Quickly add another layer of cookies, then another layer of sorbet. Place a layer of cookies on the top and put the dessert (including the drip pan) into the freezer. Freeze until firm.
When ready to serve, remove spring-form pan from freezer and place on serving plate with a couple of damp, paper towels between the plate and the bottom of the spring-form (fold them in quarters so they don't show) to prevent slipping. Carefully release and remove sides. Slice and serve with the sweetened whipped cream to pass or use the wonderful isi dessert whip featured in the Amazon widget on the left!
Sweetened Whipped Cream:
Combine cream, confectioners sugar, and vanilla and beat until soft peaks form.
*For the other variation, Frozen Strawberry Meringue Pie, which is the original recipe and the one I’ve made most frequently, I make a homemade Meringue Pie Shell (check out the easy recipes online or email me) and fill it with Sorbet that has been prepared the same way as above. I spread whipped cream over the entire pie just before serving. If fresh strawberries happen to be available, place some whole berries on top of the cream to make it even more gorgeous!
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