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Meringue Ice Cream Torte

 Meringue Ice Cream Torte
"This recipe looks a little long, but it really isn't complicated," relates Alice Christmas of Statesboro, Georgia. "The sweet result is certainly worth the effort."
14-16 ServingsPrep: 50 min. Bake: 2 hours + freezing

Ingredients

  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 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

Directions

  • Place egg whites in a small bowl. Let stand at room temperature for
  • 30 minutes. Line two large baking sheets with parchment paper; draw
  • three 8-1/2-in. circles on paper.
  • Beat egg whites and cream of tartar on medium speed until soft peaks
  • form. Gradually add sugar, 1 tablespoon at a time, beating on high
  • until stiff glossy peaks form and sugar is dissolved. Drop meringue
  • in mounds onto circles; spread to cover.

2 of 2

Meringue Ice Cream Torte (continued)

Directions (continued)

  • Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave
  • meringues 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 berries 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 berries. 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 a 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 large 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. Remove
  • side of pan. Frost with whipped cream.
  • Garnish with fresh raspberries and remaining almonds. Cover and
  • freeze for at least 2 hours. Remove from the freezer for 20 minutes
  • before serving. Serve with raspberry sauce. Yield: 14-16 servings.
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