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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
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