I developed this torte myself, and it seems that everyone I serve it to enjoys it. This recipe requires relatively few ingredients, is quite easy to make, looks sensational and, most important, tastes great!
Recommended: 47 Cranberry Desserts Worth Puckering Up For
VERIFIED BY Taste of Home Test Kitchen
- 6 egg whites
- Pinch salt
- 1/4 teaspoon cream of tartar
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 can (16 ounces) jellied cranberry sauce
- 2 tablespoons raspberry-flavored gelatin powder
- 1-1/2 cups whipping cream
- 2 tablespoons confectioners' sugar
- Fresh cranberries or raspberries for garnish, optional
- In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff and glossy. Add vanilla. Place plain brown paper or parchment on cookie sheets. Draw three 8-in. circles on the paper. Spoon the meringue into the circles; spreading with a knife. Bake at 250° for 1 hour. Meringue should sound hollow when tapped. Turn heat off and allow meringue to stay in oven with the door open until cool.
- Meanwhile, melt cranberry sauce in a saucepan over medium heat. Add gelatin and stir to dissolve. Cool. Whip cream with the confectioners; sugar; fold 1 cup into cranberry mixture.
- To assemble, place 1 tablespoon whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread 1/3 of the cranberry mixture on top. Repeat with remaining meringue and cranberry mixture. Frost sides of torte with reserved whipped cream. If desired, a pastry tube can be used to decorate edges of torte. Chill 6 hours or overnight. Garnish with fresh cranberries or raspberries, if desired. Yield: 12-16 servings.
Originally published as California Cranberry Torte in Country December/January 1992, p47