Schaum Torte is Austria’s answer to the pavlova: a crisp baked meringue “nest” filled with whipped cream and finished with fresh fruit. In this version I topped mini tartelettes with French mirabelle plums, but you can use any fruit you prefer. The recipe yields eight mini Schaum Torte tartelettes — perfect for sharing or serving at a small celebration.
What is schaum torte?
Schaum Torte is a light Austrian dessert made from baked meringue, whipped cream and fresh fruit. The meringue is shaped with raised edges so the center holds a generous dollop of cream and fruit, making it an elegant treat for birthdays, gatherings, or any special occasion. Mini versions are convenient for serving a group without slicing a large cake.
Where did schaum torte originate?
Schaum Torte is a traditional Austrian dessert.
To make schaum torte you will need :
- Egg whites
- White vinegar
- Castor (superfine) sugar
- Cream of tartar
- Vanilla extract
- Liquid (heavy) cream
- Powdered sugar
- Mirabelle plums or your preferred fruit
How to make schaum torte
Prepare the meringue
- Step 1 – Preheat the oven to 350°F (180°C).
- Step 2 – In a clean bowl, combine the egg whites and white vinegar. Whisk on high speed until soft peaks form, about 4–5 minutes.
- Step 3 – Gradually add the castor sugar while continuing to whisk on high. Whisk until stiff, glossy peaks form, about 2 minutes more.
- Step 4 – Add the cream of tartar and vanilla extract and whisk for another minute to combine.
- Step 5 – On a lined baking sheet, shape the meringue into eight 2½-inch (6 cm) circles, building the edges higher than the centers so each looks like a little nest.
- Step 6 – Place the meringues in the oven and immediately reduce the temperature to 200°F (95°C).
- Step 7 – Bake for 1 hour 30 minutes without opening the oven door. The meringues should be dry and crisp on the outside.
- Step 8 – Turn the oven off and leave the door ajar to cool slowly; this helps prevent cracking.
Make the whipped cream
- Step 9 – Chill the liquid cream in the freezer for 30 minutes before whipping.
- Step 10 – Pour the cold cream into a chilled mixing bowl and begin whisking on medium speed for about 2 minutes, then increase the speed in 30-second increments until the cream is fluffy.
- Step 11 – Add powdered sugar gradually while whisking to taste.
- Step 12 – Add the cream of tartar while whipping to stabilize the cream.
- Step 13 – Whip until the cream holds shape; a good test is that the cream should not fall out if you turn the bowl upside down.
- Step 14 – Keep the whipped cream refrigerated until the meringues are cool enough to assemble.
Assemble
- Step 15 – Remove the meringues from the oven and let them cool until lukewarm.
- Step 16 – Spoon or pipe a generous portion of whipped cream into the center of each meringue nest.
- Step 17 – Pit and slice the plums (or prepare your chosen fruit).
- Step 18 – Arrange the fruit over the whipped cream and serve immediately for best texture.
Make this recipe your own
- Top with any fruit you like. Mirabelle plums are lovely, but mixed berries, kiwi, passion fruit, peaches or slices of stone fruit work beautifully.
- Try a dairy-free option. Replace the chantilly with coconut whipped cream for a tropical, vegan-friendly variation.
Tips to make schaum torte
- Avoid opening the oven while the meringues bake; sudden temperature changes can cause cracking.
- For stable whipped cream, chill your bowl and beaters and add a small pinch of cream of tartar or a little powdered sugar while whipping.
How to store schaum torte
These are best eaten the day they’re assembled. If you have leftovers, store assembled portions in the refrigerator and consume within a day, though the meringue may soften over time from the cream and fruit.
Can you freeze schaum torte?
Yes — unfilled baked meringues freeze well. Freeze the cooled meringue shells in an airtight container, then thaw and fill with fresh whipped cream and fruit when ready to serve.
Ingredients
For the meringue:
- 5 egg whites
- 1 tsp white vinegar
- 1 cup castor (superfine) sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup liquid (heavy) cream
- 1/3 cup powdered sugar
- 1/2 tsp cream of tartar
Approximately 32 mirabelle plums or 8 regular plums (or enough fruit to top eight mini meringues).
Instructions (summary)
- Preheat oven to 350°F (180°C). Whip egg whites with vinegar to soft peaks, then add sugar gradually until stiff peaks form. Fold in cream of tartar and vanilla.
- Shape eight nests on a lined baking sheet. Reduce oven to 200°F (95°C) and bake 1 hour 30 minutes. Turn oven off and allow meringues to cool inside with the door slightly open.
- Chill cream, then whip with powdered sugar and cream of tartar until stable peaks form. Refrigerate.
- Fill cooled meringue nests with whipped cream and top with sliced fruit just before serving.
Schaum Torte
Enjoy these delicate and fruity mini Schaum Torte tartelettes — crisp meringue, pillowy whipped cream and bright seasonal fruit make a beautiful and memorable dessert.
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