Advertisement

Strawberry vacherin

Time 20 minutes
Yields Serves 8
Strawberry vacherin
(Ricardo DeAratanha / Los Angeles Times)
1

Wash the strawberries, remove their caps and slice them.

2

In a bowl, gently stir together the strawberries, 2 tablespoons sugar and the orange liqueur. Set aside.

3

Beat the whipping cream with the remaining 2 tablespoons sugar until soft peaks form. Cut each meringue in half crosswise and then vertically.

4

Stir the strawberries once more and add them to the whipped cream. Add the meringues and gently fold together just until combined.

5

Divide the mixture among 8 (one-half cup) serving dishes. Sprinkle each serving with 1 tablespoon toasted almonds and refrigerate at least 1 hour before serving.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.