Rainbow Meringue Torte Recipe - Cooking Index
Rainbow Meringue Torte Recipe - Cooking Index
| 1 | -- (2 packets) meringue mix |
1 pint chocolate ice cream
1 pint pistachio or green mint ice cream
1 pint strawberry ice cream
1/2 cup heavy cream -- whipped
Dazzling dessert! The airy meringue layers are foolproof with meringue mix (and no leftover egg yolks)! Really easy, but it's a plan-ahead make-ahead--
Toasted slivered blanched almonds
Meringue layers: Preheat oven to 400. Meanwhile prepare meringue mix according to package directions for meringue shells. Cover 2 large or 4 small cookie sheets with foil (or brown paper). Draw four 8 1/2-inch circles on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4 circles; spread evenly. Place in hot oven (400). Close door quickly; turn off oven heat. Leave in oven 3 hours or overnight, without opening door. Remove meringues from foil.
To fill torte: Let ice cream soften slightly. Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer. Spread second meringue with pistachio ice cream; set atop first layer in freezer. Spread third meringue with strawberry ice cream , set atop others. Frost remaining meringue with whipped cream, and add. Freeze until ice cream is firm, about 5 hours or overnight. Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds. To serve, cut with sharp knife. Makes 10 servings.
Source:
Racine's (850 Bannock St, Denver, CO)
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