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Ingredients[]

Meringue[]

Lemon cream[]

Raspberry sauce[]

Garnish[]

Directions[]

Meringue[]

  1. Preheat oven to 200°F.
  2. Line two 17 x 11" cookie sheets with parchment.
  3. Using spring-form pan bottom as guide, trace 2 circles on each parchment sheet.
  4. Invert parchment.
  5. Finely grind nuts and 1 tsp sugar in processor.
  6. Beat whites in large bowl to soft peaks, gradually add 1 cup plus 3 tsp sugar and beat until still and glossy.
  7. Gently fold in nut mixture.
  8. Spoon meringue into large pastry bag fitted with ½" plain round tip.
  9. Pipe dab of meringue under parchment at corners to secure fit to cookie sheets.
  10. Starting at the center of 1 circle, pipe meringue in a circular motion to form a solid coil and fill circle.
  11. Repeat with remaining 3 circles.
  12. Bake meringues until dry, about 2 ½ hours.
  13. Carefully peel parchment from meringues.
  14. Gently place spring-form pan bottom atop 1 meringue to 8" rounds disk.
  15. Using serrated knife, cut round pan, trimming meringue to 8" round.
  16. Repeat with remaining rounds.

Lemon cream[]

  1. Whisk lemon juice, yolks, eggs and 1 cup of sugar in large metal bowl.
  2. Set bowl over saucepan of simmering water.
  3. Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160°F on a candy thermometer, about 13 minutes.
  4. Strain lemon curd through sieve.
  5. Press plastic wrap onto surface; chill until cold.
  6. Beat cream in medium bowl to soft peaks.
  7. Add 1 tsp sugar and beat until stiff.
  8. Fold cream into lemon curd.

Construction[]

  1. Place 1 meringue in bottom of the spring-form pan, trimming the edges with knife to fit into pan.
  2. Spoon 1¼ cups lemon cream over.
  3. Place 2nd meringue in pan, trimming if needed.
  4. Gently press down until meringue touches cream.
  5. Spoon 1¼ cups lemon cream over.
  6. Top with 3rd meringue and repeat process. (reserve any leftover lemon cream for another use).
  7. Freeze torte overnight.
  8. Can be made 2 days ahead.
  9. Wrap and keep frozen.

Raspberry sauce[]

  1. Purée raspberries in processor.
  2. Strain into a bowl, pressing on seeds with back of spoon.
  3. Mix in sugar and lemon juice.
  4. Refrigerate until cold, about 1 hour.
  5. Serving: wrap hot wet towel around pan sides.
  6. Release.
  7. Transfer to a platter; run icing spatula around sides to smooth out.
  8. Arrange raspberries atop torte.
  9. Serve with sauce.
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