Frozen Lime Meringue Torte |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This is a recipe from 'Company's Coming Decadent Desserts By Jean Paré' This is a book I received as a gift and have decided to work my way through it. I made this cake for my grandfather's 91st birthday and it's pretty tasty! There are a number of steps involved, but each step is easy. Preparation time is only a guess and does not include freezing time. The book says to put the meringue into a rectangular shape, but I'm sure any shape would work. Ingredients:
meringue |
4 egg whites, at room temperature (large) |
1 cup granulated sugar |
lime, filling |
300 ml sweetened condensed milk |
1/2 cup lime juice |
1 1/2 teaspoons finely grated lime zest |
2 cups whipping cream |
fresh raspberry |
lime zest, curls for garnish (optional) |
425 g frozen raspberries in light syrup, thawed |
Directions:
1. Meringue;.
2. Put the egg whites in a bowl and beat them until soft peaks form.
3. Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
4. Put this into a large piping bag and pipe using a star tip.
5. Put this on a prepared serving dish that can go in the oven.
6. Bake at 225 F, for about 1 hour.
7. Leave the oven slightly open, until it has cooled.
8. Lime Filling;.
9. Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
10. In a different bowl beat the whipping cream until stiff peaks appear.
11. Folding, add in the condensed milk you just mixed with lime.
12. Put it in a large piping bag with a star tip.
13. Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
14. Carefully press the meringue on top of the whipping cream mixture.
15. By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
16. Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
17. Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
18. Making sure that the cake is uncovered, freeze for 6 hours or until firm.
19. For longer storage make sure you cover it up after it has frozen.
20. Raspberry Syrup;.
21. On medium-high setting bring the raspberries in the syrup to a boil.
22. Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
23. Put it in the fridge until cool.
24. Cut into desired sizes to serve and drizzle on the syrup.
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