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Ingredients Jump to Instructions ↓

  1. --PATTI - VDRJ67A-- 2 lg Egg whites

  2. 1/4 ts Cream of tartar

  3. 1/2 c Sugar

  4. 1 pk Unflavored gelatin

  5. 1/4 c Water; cold

  6. 5 Egg yolks

  7. 2/3 c Sugar

  8. 6 tb Sherry

  9. 3 c Whipping cream; whipped

  10. 2 tb Cocoa

  11. 10 oz Frozen red raspberries;

  12. - thawed and drained 1 oz Unsweetened chocolate

  13. 1/2 c Whipping cream; whipped and - chilled 12 Chocolate kisses

  14. 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake

  15. 50 minutes at

  16. 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to

  17. 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze

  18. 10 minutes. Top with an even layer of the raspberry mixture. Freeze

  19. 10 minutes. Cover with plain mixture and freeze

  20. 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with

  21. 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until

  22. 10 minutes before serving. Cut into wedges.

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