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Sherbet Angel Torte

 Sherbet Angel Torte
For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.
12 ServingsPrep: 15 min. + freezing


  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 quart raspberry sherbet
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/2 cup reduced-sugar raspberry preserves, warmed
  • Fresh raspberries, optional


  • Freeze the cake for at least 2 hours or overnight.
  • Split cake horizontally into three layers. Place bottom layer on a
  • freezer-safe serving plate; top with about 1 cup sherbet. Repeat
  • layers. Top with remaining cake layer. Fill center with remaining
  • sherbet. Frost top and sides with whipped topping. Gently spread
  • preserves over top of cake.
  • Loosely cover and store in freezer. Thaw in the refrigerator for 30
  • minutes before slicing with a serrated knife. Garnish with
  • raspberries if desired. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.