Welcome to Charnopia, a little left of Utopia. We document our adventures at home, in the kitchen and garden, as well as from the road. Stay a while and enjoy. 

- Trac and Diane Charno

Schaum Tortes for Easter

Schaum Tortes for Easter

Do you like Schaum Torte? I'm making it for Easter. Seems like lots of people have never heard of it before. It's an old German meringue dessert that is served with berries, whipped cream and sometimes ice cream.

I actually first had this dessert at Tracy's grandmother's house. It was so unique. Light, sweet, crisp deliciousness that was similar to strawberry shortcake, but better. Since she passed years ago, I've tried to recreate the recipe and it's now become a tradition to make each year. Here's the recipe if you'd like to try. Enjoy!

Schaum Torte Recipe

  • 6 egg whites
  • 2 cups sugar
  • 1 tsp. cream of tartar
  • 1 Tbsp. vinegar
  • 1 tsp. vanilla

Preheat oven to 275 degrees F.  In large mixing bowl, beat egg whites until foamy (a Kitchen Aid mixer makes this easy work), add cream of tartar and vinegar, beat on medium speed until soft peaks form. Add vanilla than sugar a little at a time, beating on high speed until very stiff peaks form.  Make twelve tortes on cookie sheets lined with parchment paper. Use a spoon to build up the sides and shape like a nest. I've also seen others use a pastry bag to make the nests more even.

Bake for 50 minutes.  Then turn off the oven, leave undisturbed and allow meringues to sit with the door closed for 1 more hour. Remove from oven to cool remaining way. Note that these are very fragile. Be careful handling. Makes 12.

To Serve:

I like to serve with fresh whipped cream and fresh berries, or even a scoop of vanilla ice cream. I usually slice up the berries, spring with some sugar and let sit a bit to bring out the juices, before serving.


  • Meringue whips up better on dry days.
  • Don't get a spec of egg yolk in your egg whites as it can effect how they stiffen up.
  • I've used Bakers Sugar, an extra fine sugar, for an extra smooth and creamy texture. 
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How I'm Using Essential Oils

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Baking Bread 5 Minutes at a Time