Meringue Strawberry Torte
- For the meringues
- 4 egg whites
- 1 tablespoon lemon juice
- 280 grams sugar
- 200 grams Shredded coconut
- 100 grams white Couverture
Beat egg whites until stiff. Add the lemon juice, sprinkle in the sugar, and beat another 3–4 minutes. Fold in up to 1 tablespoon grated coconut. Fill a piping bag (round nozzle size 14) with the mixture and pipe 24 cm (approximately 10-inch) rounds onto a baking sheet lined with parchment paper. Bake in a preheated oven at 120°C (approximately 250°F) to dry for about 50–60 minutes.
Melt the chocolate. Coat one of the meringue rounds with chocolate and sprinkle with remaining coconut. Rinse and trim the strawberries. Puree about 125 grams (approximately 4.5 ounces) and strain through a sieve.
Soak the gelatin in cold water. Beat egg yolks, sugar, and vanilla sugar until fluffy. Heat 3–4 tablespoons buttermilk and dissolve gelatin in it. Mix the remaining buttermilk and lemon juice into the egg yolk mixture and add the dissolved gelatin. Beat 300 grams (approximately 10.5 ounces) whipping cream until stiff. Fold half the yolk mixture and then half the strawberry puree into the whipped cream and repeat.
Take the meringue spread with chocolate and cover with half the cream filling mixed with strawberries. Repeat layers and refrigerate about 3 hours.
Cover torte with remaining whipped cream and coat with the chocolate. Decorate with remaining berries to serve.