I have been making this recipe for years, mostly year round because my kids love it. In fact I think they prefer this over cake any day of the week. It’s not a cake so it doesn’t need to taste like cake and it’s not a cookie so no need to try and make it taste like a cookie. It’s a meringue. It has a nice crunchy bite to the “crust” with a softness in the middle that both ultimately melt in your mouth. It is a 2 piece recipe but neither part is hard and it’s super simple ingredients that on Pesach you probably have anyway. It doesn’t need to look perfect, in fact it shouldn’t be perfect, rustic is probably the look this dessert is going for. The “crust” is a meringue, just basic egg whites and sugar and then I fill them with different creams. I used to make this with a lemon cream which is a little more complicated and experimented with a strawberry cream. My kids prefer the strawberry but I have a thing for lemon so I’ll try and get the lemon on the next blog post. Enjoy and have an amazing Pesach!
Ingredients
- 3 egg whites
- ¾ cup sugar
- Tsp vanilla or vanilla sugar
- 1 bag frozen strawberries (Bodek distributed by Quality Frozen Foods if available) defrosted or 1lb fresh strawberries hulled and cleaned.
- 1 8oz container Rich’s whip (or Unger’s whipped topping is preferable for this).
- Strawberries to garnish
Directions
- Preheat oven to 275 degrees.
- In a clean bowl add your egg whites and beat using either beaters or the beater attachment to a mixer until soft peaks form, you will know this when they can’t fall out of the bowl.
- While the mixer is running add your sugar and vanilla a little at a time, it should be super glossy and thick.
- On a tray lined with parchment paper either using a free form hand with a spatula create a round shape with an indentation in the middle so you can add your cream, you can also pipe with a bag into a round shape and create walls by piping a second layer on the perimeter of your circle, (I like making one big one but you can make small ones too).
- Allow to bake for 45 minutes then shut oven and allow to come to room temperature don’t open the oven.
The “meringue crusts” will stay in an airtight container for about a week.
For The Cream:
- Whip your Unger’s brand whipped topping or non-dairy topping until it forms soft peaks.
- Drain any juice from your frozen strawberries or chop the 1lb of fresh strawberries and add to whipped topping and mix until fully incorporated.
- When ready to assemble add your strawberry cream to the “crusts“ and garnish with strawberries (I usually do this right before serving, but you can make in advance and keep in the fridge, the crust will just be less crunchy and more chewy).
When serving the big one, cut like a pie or if you made little ones you can serve them individually
Enjoy!
Printable verison below
- 3 egg whites
- ¾ cup sugar
- Tsp vanilla or vanilla sugar
- 1 bag frozen strawberries (Bodek distributed by Quality Frozen Foods if available) defrosted or 1lb fresh strawberries hulled and cleaned.
- 1 8oz container Rich’s whip (or Unger’s whipped topping is preferable for this).
- Strawberries to garnish
- Preheat oven to 275 degrees.
- In a clean bowl add your egg whites and beat using either beaters or the beater attachment to a mixer until soft peaks form, you will know this when they can’t fall out of the bowl.
- While the mixer is running add your sugar and vanilla a little at a time, it should be super glossy and thick.
- On a tray lined with parchment paper either using a free form hand with a spatula create a round shape with an indentation in the middle so you can add your cream, you can also pipe with a bag into a round shape and create walls by piping a second layer on the perimeter of your circle, (I like making one big one but you can make small ones too).
- Allow to bake for 45 minutes then shut oven and allow to come to room temperature don’t open the oven.
- Whip your Unger’s brand whipped topping or non-dairy topping until it forms soft peaks.
- Drain any juice from your frozen strawberries or chop the 1lb of fresh strawberries and add to whipped topping and mix until fully incorporated.
- When ready to assemble add your strawberry cream to the “crusts“ and garnish with strawberries (I usually do this right before serving, but you can make in advance and keep in the fridge, the crust will just be less crunchy and more chewy).
- The “meringue crusts” will stay in an airtight container for about a week.
