Strawberry Hazelnut Torte
Taste of Home
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"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries.
"I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
Ingredients:
- 4 egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract, divided
- Dash salt
- 1-1/4 cups sugar
- 1/2 cup ground hazelnuts
- 6 squares (1 ounce each) semisweet chocolate
- 1 teaspoon shortening
- 1-1/2 cups whipping cream
- 1/3 cup confectioners' sugar
- 2-1/2 cups sliced fresh strawberries
- Additional fresh strawberries, halved
Directions:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.
Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
Bake at 375° for 30-35 minutes o until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening until smooth; cool to room temperature.
To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries. Yield: 10-12 servings.