Strawberry and Tre Stelle® Ricotta Vacherin Torte
Vacherin is a French dessert made with meringue similar to an Australian Pavlova. Sour cream is added to the Ricotta filling for that extra sweet and tangy touch!Prep Time:
15 minutes Ready In:
1 + hour Serves:
Makes 6-8 servings
Meringue: 6 egg whites, room temperature ¼ tsp | 1 mL cream of tarter pinch of salt 1 cup | 250 mL granulated sugar 1 tsp | 5 mL vanilla extract Filling: 1 tub | 475g Tre Stelle® Extra Smooth Ricotta Cheese 1/2 cup | 125 mL sour cream 1 cup | 250 mL whipping cream 1 pkg | 275 g frozen sliced strawberries in syrup, defrosted, drain, liquid reserved Garnish: 1 pint fresh strawberries, cleaned, hulled and sliced id desired
Preheat oven to 250ºF (125ºC) Trace 2-8” circles onto pieces of baking parchment, trim and place on two baking sheets. In a large bowl, whip the egg whites until frothy bowl with an electric mixer. Add cream of tarter and salt. Beat until doubled in volume, gradually adding granulated sugar by tablespoonfuls. Continue beating until whites are stiff and glossy, stir in vanilla. Using a spatula carefully spread half of the meringue onto each parchment rounds. Bake meringues until firm, dry and golden – approximately 2 ½ hours. Turn off oven and allow the meringues to dry with oven door shut for 4 hours or overnight. In a medium bowl, combine, Ricotta, whipping cream and sour cream. Beat until smooth and creamy. Fold in defrosted, sliced strawberries. Place one meringue circle onto a serving dish. Top with half of the strawberry filling and sprinkle with slices of fresh strawberries. Place remaining meringue circle and top with remaining filling, garnish with remaining fresh strawberries. Refrigerate until ready to serve. When ready to serve slice with a serrated knife.