Name: Frozen Vacherin Torte with Rhubarb Cream and Strawberries
Yield: Makes 8 to 10 servings
Ingredients: Nonstick vegetable oil spray; 6 large egg whites; 1/4 teaspoon cream of tartar; Pinch of salt; 1 cup sugar; 1/2 teaspoon vanilla extract; 2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound); 3/4 cup halved hulled strawberries; 1/2 cup plus 1/3 cup sugar; 1/4 cup water; 2 tablespoons fresh lemon juice; 5 large egg yolks; 1 cup chilled whipping cream; 1/2 teaspoon vanilla extract; Sweetened strawberries (optional)

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Frozen Vacherin Torte with Rhubarb Cream and StrawberriesMark Thomas

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

Recipe notes

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