Vashren with strawberries and rose water butter cream
12 servings
160 minutes
Vashren with strawberries and cream infused with rose water is a refined treat inspired by Austrian pastry traditions. Light airy meringues made with delicate egg whites and sugar are baked to a crispy texture. The center of each vashren is filled with velvety cream infused with fragrant rose water, adding a subtle floral note to the flavor. Sweet, juicy strawberries complete this gastronomic delight, adding freshness and a hint of tartness. This dessert is for true connoisseurs of refined pastries, perfect for romantic evenings and festive tea parties. Its crispy base contrasts with the cream's tenderness and the juiciness of the strawberries, creating a harmony of flavors and textures.
1
Preheat the oven to 90–95 degrees. Grease the baking tray with vegetable oil.
- Vegetable oil: to taste
2
In a bowl over a water bath, beat the egg whites with sugar until the sugar dissolves and the mixture becomes warm.
- Egg white: 4 pieces
- Sugar: 1 glass
3
Remove from heat, add cream of tartar, and whip on high speed for 10 minutes.
- Cream of tartar: pinch
4
Place 1 teaspoon for each meringue on the baking sheet, spaced apart. Make a hole in the center of each. Bake for 1.5–2 hours until the meringues are crispy.
5
Meanwhile, whip the cream with rose water into a stiff foam in a bowl.
- Double cream 40% fat: 1 glass
- Rose water: 0.5 glass
6
Decorate each dessert with cream and strawberries.
- Double cream 40% fat: 1 glass
- Strawberry: 60 pieces