Ingredients for Meringue Raspberry Cream Torte
- Strawberry Ripple Ice Cream
- 2 cups fresh raspberries
- Meringue Nests
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How to Make Meringue Raspberry Cream Torte
- Preheat your oven to 200°F (95°C).
- In a large, clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Spread the meringue onto a parchment-lined baking sheet, forming a 9-inch circle.
- Bake for 1 hour, then turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- Meanwhile, in a separate bowl, whisk together the raspberries, sugar, and lemon juice until smooth.
- In another bowl, beat the heavy cream until stiff peaks form. Gently fold in the raspberry mixture.
- Once the meringue is completely cool, carefully remove it from the baking sheet.
- Spread the raspberry cream evenly over the meringue.
- Serve immediately or chill for later. Garnish with fresh raspberries if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
64g
Carbs
26g
