Curd pie with meringue
10 servings
60 minutes
Cottage cheese pie with meringue is a delicate and airy treat inspired by Italian cuisine. Its history is rooted in the traditions of using cottage cheese in sweet pastries typical of the region. The shortcrust base with a light buttery flavor perfectly complements the soft cottage cheese filling, where sweetness is balanced by raisins and vanilla. The airy meringue, baked to a golden crust, adds elegance and a pleasant crunch to the pie. This dessert is suitable for cozy family tea times as well as festive tables, attracting with its aesthetics and harmony of flavors.
1
Beat 2 egg yolks and 100 g of sugar, add butter, dissolve baking soda in sour cream, add and mix. Gradually add flour and a pinch of salt. Knead the dough.
- Chicken egg: 4 pieces
- Sugar: 400 g
- Butter: 100 g
- Baking soda: pinch
- Sour cream: 100 g
- Wheat flour: 200 g
- Vanilla: pinch
2
Whip the cottage cheese with sugar (100 g) separately, add 2 yolks (all whites will go to the meringue), also add raisins, vanillin and mix.
- Curd cheese (tvorog): 500 g
- Sugar: 400 g
- Chicken egg: 4 pieces
- Raisins: 1 tablespoon
- Vanilla: pinch
3
Pour over our dough and send it to the oven, which has been preheated to 180 degrees.
4
Meringue: whip 200 g of sugar and 4 egg whites (it's better to keep the egg whites in the fridge beforehand).
- Sugar: 400 g
- Chicken egg: 4 pieces
5
Take out the ready pie, beautifully coat it with meringue, and send it back to the oven for 10 minutes to brown.
