This recipe for Polish Meringue Torte with Fruits of the Forest or Tort Bezowy z Owocami Leśnymi (TORRT beh-zoh-vih zih oh-voh-TSAH-mee lesh-NIH-mee) is from chef Bogdan Gałązka's "The Cuisine of the Kings of Poland in Malbork Castle" (Multico, 2010). The book is written in both Polish and English in metric measurements and, at this point, is only available online. I give U.S. measurements plus metric measurements, so be sure to weigh your ingredients for accuracy.
In Poland, strawberries, blueberries, and raspberries grow wild along roads as well as being cultivated in home gardens. The fruit varieties are very small and very sweet. If you don't have access to wild berries, domesticated varieties available at supermarkets will work just fine.
Meringue is a common feature in Polish desserts but, in this case, it becomes the cake itself and not just a topping, as is common in the States. The beauty of this dessert is the fact that egg yolks are used in the custard cream that fills this beautiful tort. No more looking for egg-yolk recipes! I would use pasteurized eggs because the yolks aren't cooked in the cream filling.
This makes a beautiful statement on a serving board or dining room table.
- For the Meringue:
- 10 large egg whites (pasteurized, at room temperature)
- 8.8 ounces/250 g. powdered sugar
- .52 ounces/15 g. potato flour (not potato starch)
- 1 teaspoon/5 ml. apple cider vinegar
- For the Cream:
- 10 large egg yolks (pasteurized)
- 7 ounces/200 g. powdered sugar
- 1.7 ounces/50 ml. espresso (or very strong coffee)
- 1.7 ounces/50 g. amaretto
- 10.58 ounces/300 g. mascarpone cheese
- 6.76 ounces/200 ml/ sour cream (36% fat)
- 1.76 ounces/50 g. raspberries (small)
- 1.76 ounces/50 g. blueberries (small)
- 1.76 ounces/50 g. strawberries (small)
- Garnish: mint leaves
To make the meringue: In a large bowl, whip the egg whites to a stiff consistency, slowly adding confectioners' sugar, potato flour and apple-cider vinegar.
Using a pencil, draw two 9-inch/23 cm circles on a sheet of parchment paper. Flip the paper over and place on a baking sheet. Fill a piping bag with the meringue and pipe it onto the paper, using the circles as a guide. Smooth in any gaps.
Heat oven to 350 F (175 C). Put the meringue circles in the oven and bake for 5 minutes. Reduce the heat to 266 F (130 C) and bake for another 50 minutes. Remove from oven and let cool completely on a wire rack.
To make the cream: In a large bowl, blend the egg yolks with the confectioners' sugar until smooth. Add espresso, amaretto, mascarpone and mix thoroughly.
In a small bowl, whip the cream until stiff. Add it to the egg mixture and whip until stiff.
To assemble the torte: Place a layer of baked meringue on a pretty plate, cover with a layer of cream. Top with remaining meringue disk and cream. Decorate with the fruit and mint.
More recipes chef Bogdan has shared from this book with my readers:
Polish Cranberry Gelatin Dessert Recipe
Polish Millet Soup Recipe
More recipes chef Bogdan's has shared from his book "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009):
Polish Onion Soup Recipe
Polish Garlic Soup Recipe