Strawberry vacherin

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

Wash the strawberries, remove their caps and slice them.


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


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


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


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.
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