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Raspberry-Filled Meringue Torte

Total Time

Prep: 30 Min. Bakre: 30 min. + chilling


10 servings

My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember—it's a surefire success each and every time I serve it. —Rosemarie Cook of Haliburton, Ontario
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  • 6 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1 cup sweetened shredded coconut
  • 1/2 cup cornstarch
  • 2 packages (10 ounces each) frozen sweetened raspberries
  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 10 fresh raspberries


  1. Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside.
  2. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue.
  3. Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely.
  4. Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries.
  5. To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.

Nutrition Facts

1 piece: 332 calories, 6g fat (6g saturated fat), 0 cholesterol, 59mg sodium, 66g carbohydrate (0 sugars, 3g fiber), 3g protein.

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