Raspberry-Filled Meringue Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 rememberit's a surefire success each and every time I serve it. Rosemarie Cook of Haliburton, Ontario Ingredients:
6 egg whites |
1/4 teaspoon cream of tartar |
1-1/2 cups sugar |
1 cup flaked coconut |
1/2 cup cornstarch |
filling: |
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 |
Directions:
1. Line baking sheets with parchment paper 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 three times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife. Yield: 10 servings.
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