Ice Cream Meringue Torte

Name: Ice Cream Meringue Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings M araschino cherries, optional; 710 milliliters chocolate ice cream, softened; 10 servings Cocoa powder, optional; 0 teaspoons cream of tartar; 118 milliliters dried cherries; 3 egg whites, at room temperature; 237 milliliters heavy cream; 2 teaspoons instant espresso powder; 59 milliliters white rum; 1 pinch Pinch of salt; 177 milliliters sugar; 1 teaspoon vanilla extract; 710 milliliters vanilla ice cream, softened; 118 milliliters chopped walnuts, toasted; 1 Tbsp boiling water

Ice Cream Meringue Torte is a gluten free dessert. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 476 calories, 7g of protein, and 22g of fat. Head to the store and pick up cherries, cream of tartar, sugar, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 250F. Line a large baking sheet with parchment paper. Using a cake pan as a guide, draw two 8-inch circles; invert paper.

Equipment you will use

Baking Paper

Baking Sheet

Cake Form

Oven

Mix dried cherries and rum; set aside.

Ingredients you will need

Dried Cherries

Rum

Mix espresso and boiling water; set aside.

Ingredients you will need

Espresso

Water

Using an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, and then beat at high speed until stiff. Beat in espresso and vanilla.

Ingredients you will need

Cream Of Tartar

Egg Whites

Espresso

Vanilla

Sugar

Salt

Equipment you will use

Hand Mixer

Spread egg-white mixture into 2 even disks in prepared parchment circles.

Ingredients you will need

Spread

Egg

Bake for 1 1/2 hours, then turn off oven and let stand in oven for 1 hour.

Equipment you will use

Oven

Let cool. Peel off paper and place 1 meringue layer in a 9-inch springform pan.

Equipment you will use

Springform Pan

Drain cherries; pat dry. Stir into vanilla ice cream; spread into pan. Top with second meringue; freeze for 30 minutes.

Ingredients you will need

Vanilla Ice Cream

Cherries

Spread

Equipment you will use

Frying Pan

Combine chocolate ice cream and nuts; spread onto meringue. Cover with plastic wrap; freeze for 1 hour.

Ingredients you will need

Chocolate Ice Cream

Spread

Nuts

Wrap

Equipment you will use

Plastic Wrap

Remove cake from pan. Whip heavy cream and spread on top. Dust with cocoa and garnish with cherries.

Ingredients you will need

Heavy Cream

Cherries

Spread

Cocoa Powder

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

10servings

M araschino cherries, optional 710milliliters

chocolate ice cream, softened 10servings

Cocoa powder, optional 0teaspoons

cream of tartar 118milliliters

dried cherries 3

egg whites, at room temperature 237milliliters

heavy cream 2teaspoons

instant espresso powder 59milliliters

white rum 1pinch

Pinch of salt 177milliliters

sugar 1teaspoon

vanilla extract 710milliliters

vanilla ice cream, softened 118milliliters

chopped walnuts, toasted 1Tbsp

boiling water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.