Merengue Ricotta Dessert

Pane-bistecca

It’s hard to imagine Switzerland without merengue! That’s why I conjured up a merengue ricotta dessert and served it with raspberries. Ämmitaler Merängge, as they say in the Bern region, The so-called Swiss merengue or meringue is a warm whipped meringue mixture. The egg whites are beaten until stiff, then the bowl is placed in a 50°C water bath and beaten until it is completely firm. Warm whipped meringue is much more stable than cold whipped meringue.

Where does the word meringue (merängge) come from? It is said that the name of this pastry made from sweetened egg whites is a French pronunciation of the place name Meiringen, a town in the Bernese Oberland, where it was supposedly invented. However, the word is first mentioned in a French cookbook from 1691.

According to one theory, meringue is said to come from the Middle Latin melinus, which means “honey-sweet” and belongs to the Latin mel “honey”. According to another, it comes from the Latin/Italian merenda, which means “snack”.

Prep time

15 min

Cooking time

0 min

Portions

Total time

15 min

Ingredients

6 Emmentaler Merengue Cookies
500 g Ricotta
125 g Skyr Nature Air Yoghurt
2 tsp Vanilla Sugar
250 g Raspberries
Whipped Cream to taste

Instructions

Step 1

Cut the merengue in half and place in small bowls with the cut side facing up. Or leave whole and place on plates.

Step 2

Beat the ricotta with the skyr and vanilla sugar until well combined.

Step 3

Place a few raspberries on the merengue, top with 2-3 tbsp of the ricotta mixture and decorate with raspberries and/or whipped cream as desired. Store in a cool place, but it is best enjoyed immediately.

Notes

A wonderfully light dessert! Here are more Merengue Recipes.

Merengue Ricotta Dessert