Meringue Ice Cream Torte

Place egg whites in a small bowl.

Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper.

Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover.

Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour.

Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper.

Drain raspberries, reserving juice. Set berries aside.

Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.

Remove from heat; gently stir in reserved berries. Cool.

To assemble, place one meringue in a 10-in. springform pan.

Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue.

Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.

In a large bowl, beat cream until it begins to thicken.

Add sugar and almond extract; beat until stiff peaks form.

Remove torte from freezer; carefully run a knife around edge of pan to loosen.

Remove side of pan. Frost with whipped cream.

Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours.

Remove from the freezer for 20 minutes before serving.

Serve with raspberry sauce.