Rainbow Meringue Torte Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (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
Directions:
Dazzling dessert! The airy meringue layers are foolproof with
meringue mix (and no leftover egg yolks)! Really easy, but its 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 cooky 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 till 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 from luhu.jp
meringue mix (and no leftover egg yolks)! Really easy, but its 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 cooky 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 till 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 from luhu.jp