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      RECIPE TITLE "Strawberry Vacherin Recipe"
    Source: Close-up on Cakes,
    courtesy of

    yieldsServes 10 time--- difficultyeasy



    For the mousse:
    3 cups strawberries
    1 cup sugar
    2 tablespoons lemon juice
    2 tablespoons unflavored gelatin
    3/4 cup hot water
    1 1/4 cups cream, whipped

    For the meringue:
    8 egg whites
    Pinch of cream of tartar
    1 cup superfine sugar
    1 1/2 cups confectioners' sugar
    Whipped cream, to decorate
    2 cups strawberries, to decorate

    *grapeseed oil for greasing the pan

    Kaiser 9-in. La Forme Charlotte Bundform
    Kaiser 9-in. La Forme Charlotte Bundform Kaiser Bakeware offers the broadest product range in the bakeware industry offering both classic and creative shapes. Known for bakeware innovations, Kaiser invented the springform pan, the "intelligent round cake pan" and is the world's largest manufacturer. Kaiser bakeware products have been made to the highest standards of German craftsmanship for over 85 years. Manufactured from steel base metal, the products provide even and gentle heat distribution for even browning and baking. All Kaiser Bakeware pans are safe up to 450 degrees F in the oven.


    Lightly grease an 8-cup charlotte mold with grapeseed oil.

    TO MAKE THE MOUSSE: Combine the strawberries, sugar, and lemon juice in a processor and process until smooth. Sprinkle the gelatin over the water and let dissolve, about 5 minutes. Stir through the strawberry mixture and refrigerate until the mixture begins to set, about 30 minutes. Lightly fold in the whipped cream and pour into the charlotte mold. Refrigerate until set, about 40 minutes.

    TO MAKE THE MERINGUE: Preheat the oven to 225 degrees F. Line two baking sheets with parchment or waxed (greaseproof) paper.

    Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in 4 tablespoons of the superfine sugar and continue beating for 2-3 minutes. Add the remaining 5 1/2 ozs. of sugar and all of the confectioners' sugar and fold through quickly and lightly with a metal spoon.

    Place the meringue in a pastry (piping) bag with a plain nozzle and pipe finger-shaped lengths 1/2-3/4 inch higher than the mousse onto the baking sheets. Bake for 1 hour, or until meringues sound hollow when gently tapped. Turn off the oven. Loosen the meringues and leave in the oven for a further 30 minutes, until dry.

    Loosen the edges of the mousse with a knife that has been dipped in hot water. Turn out onto a serving plate and slide rapidly from side to side to unmold the mousse. If necessary, dip the mold briefly into a bowl of hot water and repeat the procedure until the mousse is unmolded.

    Spread the cream around the sides of the mousse and place the fingers of meringue over the cream. Pile the strawberries on top of the mousse and serve immediately.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 10
    Facts per Serving
    Calories: 344 Fat: 6g Carbohydrates: 71g
    Cholesterol: 20mg Sodium: 54mg Protein: 5g
    Fiber: 2g % Cal. from Fat: 16% % Cal. from Carbs: 83%

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