MERINGUE ICE CREAM TORTE

This recipe looks long and complicated but it really isn't that bad to make, and the sweet results is certainly worth the effort. I always get asked for this recipe when I serve it to guests, it is always a big hit and great for a summertime barbecue dessert. This dessert can not be made in one day so make sure you leave yourself enough time for baking the meringues and the freezing of the dessert. I hope you try it and let me know if you like it.

See more recipes at: www.havefunbaking.com


3 egg whites
1/2 teaspoon cream of tarter
1 cup sugar

Raspberry Sauce:

1 package (12 ounces) frozen unsweetened raspberries,thawed
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Ice Cream Layers:

1 quart coffee ice cream, softened
1-1/3 cups sliced almonds, toasted
1 quart chocolate chip ice cream, softened
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract
Fresh raspberries

Let egg whites stand at room temperature for 30 minutes. In a mixing bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.
Line two large baking sheets with parchment paper; draw three 8-1/2 inch circles on paper. Drop meringue in mounds onto circles; spread to cover.
Bake at 250 F. for 1-1/4 hours or until set. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled; remove meringues from paper.
Drain raspberries, reserving juice. Set raspberries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved raspberries. Cool.
To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.
In a mixing bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer, carefully run a knife around edge of pan to loosen. Frost with whipped cream.
Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Serve with raspberry sauce.
Yield: 14-16 hours