PATTI – VDRJ67A
2 lg Egg whites 3 c Whipping cream; whipped
1/4 ts Cream of tartar 2 tb Cocoa
1/2 c Sugar 10 oz Frozen red raspberries;
1 pk Unflavored gelatin – thawed and drained
1/4 c Water; cold 1 oz Unsweetened chocolate
5 Egg yolks 1/2 c Whipping cream; whipped and
2/3 c Sugar – chilled
6 tb Sherry 12 Chocolate kisses
Remove rim from a 9″ springform pan. Cut brown paper to fit bottom. Beat
egg whites and cream of tartar until foamy. Slowly beat in superfine sugar,
beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn
off heat. Leave meringue in oven 1 hour with door closed. Remove paper.
Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water
in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and
sherry. Beat over simmering water until thickened. Cool. Fold egg mixture
into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion,
raspberries to another and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even layer of the raspberry
mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To
serve, remove rim and transfer torte to serving plate. Shave unsweetend
chocolate over top and sides of the torte. Ring top of torte with 12 mounds
or rosettes of whipped cream. Top each with candy kiss. Return unwrapped
torte to freezer until 10 minutes before serving. Cut into wedges.
Yields
12
