Meringue Torte


serves 8 - 10
4 egg whites
225 g (8 oz) sugar
600 ml (1 pt) ice cream
225 ml (8 fl oz) double cream
16 glazed pecans or walnut halves


1. Whisk the egg whites until they are stiff. Add the sugar, a spoonful at a time, and continue whisking until the meringue is stiff again. Spoon carefully into a piping bag.

2. Line two flat baking trays with greaseproof paper. Trace a 22 cm (9 in) circle on each. On one tray, pipe the meringue in rings to fill the entire circle. Smooth the surface with a pallette knife (metal spatula) .

3. On the second tray, pipe the meringue in one ring around the inside edge of the circle and then make three parallel lines in each direction to form a lattice.

4. Bake the meringues in a preheated oven for 30 minutes at l60°C (300°F) Gas 2. Transfer to a wire cooling rack. When the meringues are completely cold, carefully peel off the lining paper. If you are not using them immediately, store in an airtight container.

5. Several hours before serving the torte, prepare the ice cream and freeze in a 22 cm (9 in) cake tin. If the ice cream is already made, soften slightly, press into a cake and re-freeze until firm.

6. To assemble the torte, place the meringue circle on a serving dish. Top with a layer of ice cream or several layers of different kinds of ice cream.

7. Whisk the cream until it is stiff and pile on top of the ice cream. Carefully place the lattice meringue on top of the whipped cream. Press down gently so that the cream oozes through the gaps. Place a nut in each gap and serve immediately.

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