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ALMOND MERINGUE TORTE WITH STRAWBERRIES AND RICOTTA CREAM

Tuesday, June 2nd, 2020

Almond Meringue Torte

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. Pair with your favorite Temecula Valley Muscat/Moscato or Riesling.

Serves 8

Ingredients
Meringue:

  • 3 large egg whites, at room temperature
  • Pinch salt
  • ½ cup (100 g) sugar
  • ¼ teaspoon almond extract
  • 6 tablespoons (45 g) finely ground toasted almonds (see Note)
  • 2 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons sifted all-purpose flour


Filling:

  • ¾ pound (350 g) whole-milk ricotta
  • 3 tablespoons sugar
  • 1 teaspoon brandy
  • ½ teaspoon vanilla extract
  • 1/3 cup (80 ml) heavy cream, whipped to firm peaks
  • ¾ pound (350 g) strawberries, hulled and thinly sliced
  • 1 tablespoon sugar
  • 1 teaspoon brandy
  • 1 tablespoon finely ground raw (unroasted) pistachios, for garnish
  • Mint sprig and sliced strawberry, optional garnish


Directions

Make the meringue: Preheat two ovens to 350°F (180°C) or position two racks in the upper third and bottom third of one oven. Line two heavy rimmed baking sheets with parchment and trace three 7-1/2-inch (19-cm) circles on the paper in pencil, two circles on one sheet and one on the other. Flip the parchment over so the batter will not touch the pencil marks.

In a stand mixer fitted with a whisk, whip the egg whites and salt on medium-high speed until foamy. Add the sugar gradually, then the almond extract. Scrape down the sides of the bowl, then raise the speed to high and whip until the sugar has completely dissolved and the meringue stands in firm peaks when the whisk is lifted.

Remove the bowl from the mixer. Gently fold in the almonds, then the butter, then the flour.

Divide the mixture evenly among the traced circles and spread into evenly thick 7-1/2-inch (19-cm) rounds. Bake until golden-brown and no longer sticky to the touch, 18 to 20 minutes. If you are using one oven, shift the position of the baking sheets halfway through to ensure even baking.

Remove the baking sheets from the oven and lift the parchment sheets onto a cooling rack. When the meringue tortes are completely cool, carefully peel away the parchment. Don’t worry if they stick a little bit.

Make the filling: In a food processor, blend the ricotta, sugar, brandy, and vanilla until smooth. Transfer to a bowl and gently fold in the whipped cream.

In a bowl, combine the strawberries, sugar, and brandy. Toss gently and let stand 5 minutes.

Place one meringue on a cake stand or platter that will fit in the refrigerator. Top with one-third of the ricotta filling, spreading it evenly to the edges. Arrange half of the berries in an even layer on top of the ricotta. Top with another and half of the remaining ricotta filling, spreading it to the edges. Top the ricotta with the remaining berries in an even layer, then place the third macaroon on top. Spread the remaining ricotta filling on top of the torte, then cover with a cake dome and refrigerate for at least 4 hours or up to 1 day.

Just before serving, garnish the top with the ground pistachios and, if desired, with a mint sprig and sliced strawberry.

NOTE: Toast whole raw almonds in a 325°F (160°C) oven until golden inside, about 25 minutes. Let cool, then grind fine in a nut grinder or food processor.

Suggested Pairings:

Baily Winery ~ 2017 Riesling – This cool and crisp white wine is perfect on a summer day, enjoy it poolside with friends and family!

Europa Village ~ 2016 Muscat Canelli – Aromas and flavors of peach, apricot and orange blossom with a nicely balanced residual sugar.

Maurice Car’rie Winery ~ 2017 Moscato – 100% Muscat Canelli, shows delicious floral and fruity flavors of mango, peach and apricot.

Somerset Winery ~ 2019 Riesling – This beautifully light and aromatic wine is floral on the nose and offers notes of spicy cinnamon, baked apples, kiwi and pears.


Recipe and photo courtesy of the Wine Institute of California


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Welcome to our Newest Winery Members!

Thursday, January 31st, 2019

We’d like to give a warm, Temecula Valley Wine Country welcome to our newest winery members!

Akash Winery & Vineyard ~ This gorgeous 20 acre vineyard is located in the heart of Temecula Wine Country, California. Akash Winery & Vineyard currently has 15 acres of your favorite varietals planted which include Zinfandel, Petite Syrah, Cabernet Sauvignon & Sauvignon Blanc. Also just planted mid 2018 was Cabernet Franc. We can be contacted via email for any questions info@akashwinery.com or via phone 951 888 1393. Or, you can make a reservation for tasting via Yelp Reservations.

Churon Vineyard Inn Winery ~ Under new ownership, this
Chateau and Winery, features a stately 40-foot high Grand Lobby Rotunda, perched atop 11 acres of estate vineyards, a wine tasting bar where you can experience award-winning estate wines and a newly remodeled bed and breakfast.

Somerset Vineyard & Winery ~ Somerset Vineyard & Winery, located on the property formerly known as Keyways, is a wine lover’s first stop along Temecula Valley’s De Portola Trail. The vineyard is rooted on 13 acres that bear fruit from the Rhône varietals such as Viognier, Roussanne, Grenache, and Syrah as well as the Spanish Macabeo, Monastrell and Tempranillo.

When planning your next trip to Temecula Valley Wine Country, be sure to add these newest wineries to your “must visit” list and welcome them to wine country!

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