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This recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I'm filled with warm memories of childhood. -Diane Krisman, Hales Corners, Wisconsin
Nutritional Facts 1 piece equals 206 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 92 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Strawberry Schaum Torte in Reminisce November/December 2001, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 04, 2013 by pjtbears
Absolutely loved this. I used blueberries and raspberries and a blackberry & lavender sauce. Sooooo good. Both of my great nephews liked it too. It was so easy and convenient to make.
Reviewed on Mar. 31, 2013 by ramsaych6
I forgot to mention that by using the cornstarch to replace 1 cup of the sugar, & serving 16, the WW Points Plus are 2.
I served this for Easter dinner to rave reviews, even from 2 teen-age grandsons! When I started to make it I realized I only had 1 cup of sugar, so I followed the advice as reviewed by "speek" & used 2 TBSP of corn starch for the other cup of sugar. Some of the adults commented that it had "just the right amount of sweetness".
Reviewed on Mar. 28, 2013 by STLLA
recommended by Jacob :)
Reviewed on Mar. 28, 2013 by mjpelletier
I used 1 1/2 cups of sugar and sweetened my strawberries a little so I would have some juice. My family loved it. Next time I will try making it on parchment paper for individual servings.
Reviewed on Mar. 24, 2013 by Sundayfood
Amazing and easy! It makes for a nice presentation for company!
Reviewed on Mar. 22, 2013 by t-macka
I agree with Red Rain Jan 28 2012 review. It is the same recipe we use for a Pavlova ...we just don't bake it in a spring form pan.The Pavlova is baked on a flat baking tray with a piece of baking paper, as RedRain says... It's a beautiful dessert and Australians put whipped cream on top then cover it with strawberries, blueberries, bananas, Kiwi fruit then pour passion fruit pulp or fresh strawberry syrup over....just wonderful!
Reviewed on Mar. 21, 2013 by Cytha2
This is not a review, but a question. Has anyone made this with Splenda instead of sugar? or half sugar and half Splenda? I am concerned about the texture.
Reviewed on Mar. 21, 2013 by sweetipi
This was always a favorite of my Mom's, too.We often put fresh peaches on top when they are in season. My brother and brother-in-law always request this recipe. Also, mom would just put huge spoonfuls on a cookie sheet lined with parchment paper. You have solved my Sunday night dessert dilemma.
This was always a favorite of my Mom's, too.
We often put fresh peaches on top when they are in season. My brother and brother-in-law always request this recipe. Also, mom would just put huge spoonfuls on a cookie sheet lined with parchment paper. You have solved my Sunday night dessert dilemma.
Reviewed on Mar. 21, 2013 by leeannnewton
Diane you just made my day! My German Grandma Mary also made this wonderful dessert during strawberry season each summer. She made individual shells by placing a large dollops on a cookie sheet and making an indention with the back of a spoon in the center. I have never been quite able to duplicate them - until now:) I was missing the addition of vinegar! I should have known - if it's German it will use vinager:) Thank YOU! Lee Ann Newton, Murfreesboro, TN - Grandma Mary was from St. Leon, Indiana
Reviewed on Oct. 06, 2012 by babybouncer
Great recipe. Did not have strawberries so used lemon curd as a topping. Rave reviews. Something different from just plain fruit and some folks are allergic to berries.
Reviewed on Sep. 20, 2012 by nannyto15
So easy and so good I added a drizzle of melted chocolate!!
Reviewed on Sep. 19, 2012 by angela leach
Very good and light. Used 1 1/2 cup of egg whites, and only 1 cup of sugar. Sweet enough for me. Thank-you for a easy and delis recipe.
Reviewed on Sep. 16, 2012 by dilounge
Very delicious! Thank you very much SPEEK, for you review.......
Reviewed on Sep. 13, 2012 by speek
I made this today with using 1/2 the sugar and substituted 2 T of corn starch for the rest of the sugar. I free formed on parchment on a small cookie sheet so I could cut in squares. So delicious. Drizzled dark chocolate sparingly of each serving, Yummy!
Reviewed on Sep. 13, 2012 by cakeladyjackie
excellent, but I did add a drizzle of raspberry chambord right before serving. as my friend says, "this is a $10 dessert" thanks so much
Reviewed on May. 29, 2012 by steph51581
Made this last night and it was surprisingly delicious. It was light, slightly eggy tasting and the strawberries were a perfect complement to the sweet torte. May have been slightly too-sweet, but an easy fix of cutting a little of the sugar next time. Also, it couldn't have been easier, a great no-fail recipe for company that you don't have to feel guilty for eating!
Reviewed on Jan. 28, 2012 by RedRain
This is a Pavola with the difference being the Schaum Torte is baked in a pan while the Pavlova is free-formed on a sheet of parchment paper. You make a well in the center of a Pavlova. When done and cooled, the Pavlova makes a stunning dessert filled with kiwi and strawberries w/whipped cream! Try this recipe as a Pavlova! It's easier!
Reviewed on Jan. 21, 2011 by Rockamama
I am diabetic and substituted Splenda for half of the sugar. Very light and delicious!
Reviewed on Feb. 12, 2009 by jawilkin
This is delicious. I couldn't wait to make it. It is so light and good it did NOT serve 10 people
Reviewed on Feb. 02, 2009 by HolJen
well, I meant cholesterol, sorry guys...
Wonderful ~ thank you for sharing this recipe,a family treasure! It is also wonderful for cholosterol watching, all egg whites, just use fat free whipped cream. So yummy. Thanks again. ~Holly
Reviewed on Jan. 28, 2009 by robmar
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