The strawberry farmstand near my house is in full swing right now, with berries so fragrant you can smell them from the parking lot. Fortunately, I know a dessert worthy of them. In French it’s a vacherin but I call it a macaroon torte: layers of crunchy almond meringues, whipped ricotta cream and juicy strawberries (or peaches in season). In just a few hours, the meringues soak up the juices and soften enough that you can cut neat slices. It’s one of the first desserts my husband ever made for me. (That list is short.) Doug brought a small collection of cookbooks to our marriage, and this recipe was in one of them. If he made it for other women before me, I don’t want to know.