INGREDIENTS

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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