Name: Raspberry Mocha Meringue Tart
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

We are not encouraged to forsake our sin by having our senses amused or our preferences coddled. The Gospel is inherently and irreducibly confrontational. It cuts against our perceived righteousness and self-sufficiency, demanding that we forsake cherished sin and trust in someone else to justify us. Entertainment is therefore a problematic medium for communicating the Gospel, because it nearly always obscures the most difficult aspects of it – the cost of repentance, the cross of discipleship, the narrowness of the Way. Some will disagree, arguing that drama can give unbelievers a helpful visual image of the Gospel. But we have already been given such visual images. They are the ordinances of baptism and the Lord’s Supper and the transformed lives of our Christian brothers and sisters (Mark Dever and Paul Alexander).

Other Authors

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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