Schaum Tortes

  • Yield 12 servings

Vanilla meringues are topped with ice cream and caramel sauce in the dessert.


Caramel Sauce:
2 tablespoons butter
1/2 cup packed brown sugar
1/4 cup light cream or half-and-half
2 tablespoons toasted chopped walnuts
1/2 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
2 cups sugar
1 tablespoon vinegar
1 teaspoon vanilla extract
12 scoops vanilla ice cream


  1. For th sauce: Melt the butter in a small saucepan. Stir in the brown sugar and cook just until dissolved. Remove from the heat and stir in the cream gradually.
  2. Return to the heat and cook for 1 minute, stirring constantly. Combine with the walnuts and vanilla in a small bowl and mix well.
  3. For the meringues: Beat the egg whites with the cream of tartar in a mixing bowl until frothy. Add the sugar gradually, beating constantly until stiff peaks form. Beat in the vinegar and vanilla.
  4. Spoon into a pastry bag fitted with a #31 tip. Pipe into individual 2 1/2-inch meringue shells on a greased aluminum baking sheet. Leaving 2 inches between shells.
  5. Bake at 275 degrees for 10 minutes or until firm but not brown. Remove to a wire rack to cool.
  6. To serve, place 1 scoop of ice cream in each meringue. Spoon the sauce over the top.

NOTE: Unfilled meringues may be stored in an airtight container at room temperature or in the freezer.

Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (The Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).



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