STRAWBERRY HAZELNUT TORTE
"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-FILLED MERINGUE TORTE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., 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., 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., 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. , 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 : Calories 332 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY-CHOCOLATE MERINGUE TORTE
I make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. -Christine McCullough, Auburn, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.
Nutrition Facts : Calories 470 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 154mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY MERINGUE CAKE
"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
FORGET-IT MERINGUE TORTE
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.
Provided by Amanda Hesser
Categories project, dessert
Time 4h15m
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
- Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
- Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
- In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams
OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE
If you like meringue desserts, you will love this one. Crispy on the outside and melt-in-your-mouth soft in the center and drizzled with luscious raspberries. From Cooking Light Magazine (12/2003) I adapted recipe to use fresh strawberries in the photo.
Provided by SharleneW
Categories Dessert
Time 44m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
- Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
- Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
- Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
- Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).
Nutrition Facts : Calories 208.7, Fat 1.5, SaturatedFat 1.1, Cholesterol 1.4, Sodium 83.2, Carbohydrate 47.1, Fiber 2.3, Sugar 44.7, Protein 3.1
MERINGUE & RASPBERRY CREAM TORTE
Make and share this Meringue & Raspberry Cream Torte recipe from Food.com.
Provided by Mandy
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line a 22cm round spring-form cake tin with plastic wrap.
- Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
- Continue to layer ending with a layer of ice-cream.
- Cover with plastic wrap and freeze.
- To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.
Nutrition Facts : Calories 528, Fat 21.6, SaturatedFat 13, Cholesterol 72.5, Sodium 150.9, Carbohydrate 80, Fiber 8.2, Sugar 4.1, Protein 9.1
RASPBERRY-AND-MERINGUE "MESS"
Let raspberries shine in this simple summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.
FROZEN STRAWBERRY LEMON MERINGUE TORTE
Categories Cake Milk/Cream Mixer Dairy Egg Dessert Bake Frozen Dessert Strawberry Lemon Summer Gourmet
Yield torte
Number Of Ingredients 26
Steps:
- Make the meringue layers:
- Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
- Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
- Make the lemon filling
- In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
- Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
- Make the strawberry filling:
- In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
- Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
- Make the frosting:
- In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
- Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.
RASPBERRY SEMIFREDDO TORTE
Categories Milk/Cream Food Processor Mixer Berry Fruit Dessert Bake Kid-Friendly Raspberry Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make crust:
- Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
- Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
- Make filling:
- Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
- Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
- Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
- Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
- Run a thin knife around edge of torte and remove side of pan.
RASPBERRY CREAM TORTE
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.
Provided by Derf2440
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wafers:.
- Trace two 8-inch circles on each of two pieces of parchment paper.
- Invert and place on baking sheets.
- In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
- Drop 1/3 cup batter onto each circle, gently spread to cover circle.
- Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
- Using metal spatula, transfer wafers to flat surface, let cool completely.
- Repeat with remaining batter to make 9 wafers.
- (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
- Raspberry Sauce:.
- In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
- Whisk in sugar and liqueur if using.
- (Sauce can be covered and refrigerated for up to 3 days.)
- In bowl, whip cream with icing sugar.
- Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
- Drizzle with 1/4 cup of the raspberry sauce.
- Repeat layering with remaining wafers, cream and sauce.
- Top with remaining wafer.
- Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
- Top last wafer with sifted icing sugar and whole half-frozen raspberries.
- (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
MERINGUE TORTE
Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16-18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY MERINGUE TART
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
- Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
- Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
- In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
- Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
- Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
- Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
- Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
- Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
RASPBERRY TORTE
Make and share this Raspberry Torte recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
- well. Cut in the butter until crumbly. Pat over the.
- bottom of a 9x13-inch baking pan.
- Bake at 350 degrees for 15 to 18 minutes or until light.
- brown.
- Remove to a wire rack to cool.
- Combine 1 cup sugar and cornstarch in a saucepan and mix.
- well. Add the raspberries. Bring to a boil, stirring.
- constantly.
- Boil until thickened, stirring constantly. Cool slightly.
- Spoon over the baked layer.
- Chill in the refrigerator.
- Combine the marshmallows and milk in a saucepan.
- Cook over low heat until blended, stirring constantly.
- Remove from heat. Fold in the whipped cream. Spread.
- over the prepared layers.
- Chill until serving time.
Nutrition Facts : Calories 484.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 70.7, Sodium 196.8, Carbohydrate 67.8, Fiber 2.5, Sugar 46.3, Protein 3.4
More about "overnight raspberry or strawberry meringue torte food"
OVERNIGHT MERINGUE TORTE RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY-LEMON MERINGUE TART RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY OVERNIGHT OATS - ONE SWEET APPETITE
From onesweetappetite.com
OVERNIGHT MERINGUE TORTE - GLUTEN FREE RECIPES
From fooddiez.com
RASPBERRY MERINGUE TARTS - HANIELA'S
From hanielas.com
LEMON AND RASPBERRY MERINGUE TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE RECIPE
From pinterest.co.uk
STRAWBERRY MERINGUE TORTE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
STRAWBERRY TORTE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STRAWBERRY MERINGUE TORTE > CALL ME PMC
From callmepmc.com
RASPBERRY FILLED MERINGUE TORTE RECIPE - FOOD.COM
From food.com
OVERNIGHT RASPBERRY OR STRAWBERRY MERINGUE TORTE RECIPES
From recipesforweb.com
10-MINUTE RASPBERRY AND MERINGUE MESS RECIPE - TELEGRAPH
From telegraph.co.uk
RASPBERRY MERINGUE TORTE RECIPE BY TESSA HUFF FOR HWTM
From hwtm.com
OVERNIGHT TORTE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
STRAWBERRY MERINGUE TORTE RECIPE | MYRECIPES
From myrecipes.com
OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE - GLUTEN FREE …
From fooddiez.com
MERINGUE TRANSFORMATION: OVERNIGHT TORTE - THE BAKING WIZARD
From thebakingwizard.com
IFOOD.TV
FOODCOMBO
SET IT & FORGET IT MERINGUE TORTE WITH FRESH RASPBERRY SAUCE — …
From cookingwclass.com
MERINGUE TORTE WITH RASPBERRY CREAM - TASTES OF HEALTH
From tastesofhealth.eu
STRAWBERRY-MERINGUE TORTE RECIPE | MYRECIPES
From myrecipes.com
OVERNIGHT MERINGUE TORTE RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY MERINGUE TORTE. LISTENING TO ALLIE & IVY.
From isinginthekitchen.com
HAZELNUT CHOCOLATE MERINGUE TORTE WITH STRAWBERRIES - SHORT AND …
From veronicashortandsweet.wordpress.com
RASPBERRY MERINGUE TORTE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
FOOD - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love