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A Meringue and Ice Cream Torte.


  • 9 Eggs
  • 18 tablespoons of Sugar
  • a pinch of Cream of Tartar
  • Whipping Cream
  • 2 pints of Ice Cream (Spumoni Works Best)
  • Fresh Fruit


To make meringue layers

  1. Preheat oven to 250 F
  2. On each of three large baking sheets place a 10” circle of brown paper – set aside
  3. Beat egg whites until soft peaks, then gradually add sugar – continuing to beat for at least 5 minutes, until meringue is glossy.
  4. Add cream of tartar and beat in.
  5. Divide the meringue between the three circles and spread into circular form.
  6. Bake about 1½ hours until crisp and dry – turn off the oven, cool in oven with oven door ajar.

Torte Assembly

  1. Line two 10” pie plates with wax paper.
  2. Slightly thaw the ice cream and spread to form layers. Re-freeze until firm.
  3. Starting with a meringue layer, build the vacherin – alternate the layers of ice cream and meringue.
  4. Cover with whipped cream – decorate with fruit.