Nancy Filer | CoServ

“Whenever the family got together, my grandmother would have this torte waiting for us in the dining room,” Filer remembers. “It’s light and refreshing.” With a delicate, crackly crust (imagine an angel food cake-meringue hybrid), this torte is the perfect base for a pile of sweet, juicy berries and whipped cream.

6 egg whites
1/2 teaspoon cream of tartar
1 tablespoon white or cider vinegar
2 cups sugar
Fresh strawberries, sliced and sweetened, to taste
Whipped cream for garnish

1. Preheat oven to 300 degrees.

2. Beat egg whites until frothy. Add cream of tartar and vinegar, and continue beating until mixture thickens. Add sugar 1 tablespoon at a time, continuing to beat until egg mixture is glossy and stiff.

3. Gently spread mixture into a 9-inch square baking dish and bake 1 hour. Transfer to a rack to cool at least 10 minutes.

4. When ready to serve, top with strawberries and whipped cream. Serve warm or at room temperature.

Serves 6–8.

Cook’s Tip

This dessert will have its best texture the day it’s made. If you want to prepare it in advance, leave it in the oven (with the heat off) to keep the meringue from weeping.