| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dutch | New, Veglife2 | 8 | servings |
INGREDIENTS
| 4 | Egg whites | |
| 2 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 | ts | Instant coffee or espresso powder |
| 1 | tb | Cocoa powder; (preferably Dutch) |
| 1 | tb | Very hot water |
| 3 | c | Raspberry sorbet; softened |
| Raspberries for garnish | ||
| Chocolate covered espresso beans-garnish; (optional) | ||
| Cooking spray | ||
| Parchment or wax paper |
INSTRUCTIONS
1. Preheat oven to 275 F. Spray an 11x15-inch baking sheet. Cut a piece of parchment or wax paper to fit the cookie sheet. Using an 8 or 9-inch cake pan, trace 2 circles on the paper. Invert paper onto baking sheet (tracings will show through) and set aside. 2. Place egg whites, cornstarch, sugar, and vanilla in mixing bowl. Beat with an electric mixer on high speed for 3 to 4 minutes until medium-stiff peaks form. With a rubber spatula, spread meringue onto paper, just inside traced circles. Smooth tops and bake 60 to 75 minutes until surfaces are quite dry. Remove from oven and cool at least 15 minutes. 3. Meanwhile, in a small bowl, combine coffee powder and cocoa. Add water and stir until smooth. 4. When meringues are cool, carefully turn them over and peel away paper. Trim edges of meringues with a serrated knife, if necessary, so they fit into a cake pan. (If your cake pan has less than 2-inch sides, heighten them by cutting doubled strip of aluminum foil 2" wide and long enough to make a ring inside the cake pan. Place one meringue in pan. 5. Place about 1 cup of the softened sorbet in a small bowl, add cocoa-coffee mixture, and stir well. 6. Stir remaining 2 cups of sorbet until smooth and easily spreadable. Immediately spread half of the plain sorbet over meringue layer in pan and smooth top. Repeat with half of the cocoa-sorbet mixture. Add second meringue later, remaining raspberry sorbet, and then remaining cocoa sorbet, smoothing top after each layer. Decorate with raspberries and chocolate-covered espresso beans, if desired. 7. Cover and freeze until firm at least 1 hour. To serve, slide torte from pan onto serving plate using a thin spatula. Remove aluminum foil and cut into portions with a thin bladed knife. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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