Raspberry Chocolate Meringue Torte

Serves 12

1 scant cup egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
3 tablespoons unsweetened cocoa powder
4 ounces blanched almonds, toasted and finely ground
2 pints ice cream, regular or low-fat ice cream, (such as raspberry swirl-chocolate chip or coconut-chocolate chip or two different flavors), softened slightly
1 jar Silver Palate Raspberry Fudge Sauce, warmed just until spreadable
12 raspberries, for garnish, optional
2 cups shredded coconut, toasted


Preheat oven to 250° F. Line 2 or 3 baking sheets with aluminum foil, shiny side up. Using an 8- to 8-1/2-inch lid, trace 3 circles using a pointed object. Butter and flour areas of circles, shaking off excess flour. Combine egg whites and cream of tartar in a large bowl. Using a whisk or hand-held mixer, beat until they stand in soft peaks. If using a mixer, start on slow speed and increase speed when whites begin to foam. Gradually add 1/2 cup of the sugar and beat whites until stiff. Combine remaining sugar with cocoa and almonds and fold into mixture. Fill pastry bag fitted with a plain 1/2-inch tip with whites and pipe circles following patterns on baking sheets, working from outside toward center. Smooth with a metal spatula. Bake until firm to the touch, 55 to 75 minutes, rotating pans for even baking. Remove and let cool on racks. Peel off foil. Carefully set aside.


Place a meringue in the bottom of a 9-inch springform. Spread on 1 pint of the ice cream, gently smoothing it down with a spatula. Put second meringue on top of ice cream, and gently push it into ice cream. Spread on second pint of ice cream. Add last meringue, smooth side up, and push into ice cream. Place in freezer until firm. When firm, spread a 1/4-inch layer of Silver Palate Raspberry Fudge Sauce
over top meringue, using about a third of the jar. Press raspberries gently into sauce around top outside of torte. Add toasted coconut, patting it down into sauce. Cover and return to freezer until needed. Remove from freezer about 10 minutes before serving. To serve, decorate each plate with a lattice or zig-zag pattern of Silver Palate Raspberry Fudge Sauce, if desired. Cut torte into slices and serve on decorated plates.

Silver Palate Products used in this recipe: