-PATTI – VDRJ67A-
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses
Remove rim from a 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 50
minutes at 275~. Turn off heat. Leave meringue in oven 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 1 portion, raspberries to
another and leave third plain. Spread cocoa mixture evenly over
meringue. Freeze 10 minutes. Top with an even layer of the raspberry
mixture. Freeze 10 minutes. Cover with plain mixture and freeze 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 12 mounds or rosettes of whipped cream. Top each with
candy kiss. Return unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.
Yields
12 Servings