|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Lime sherbet||1 Pint, slightly softened|
|Raspberry sherbet||1 Pint, slightly softened|
|Chilled whipping cream||1 Cup (16 tbs)|
|Granulated sugar/Confectioners' sugar||1⁄4 Cup (4 tbs)|
|Yellow food color||4 Drop|
Heat oven to 275°.
Cover 2 baking sheets with brown paper.
Beat egg whites and cream of tartar until foamy.
Beat in 1 1/2 cups sugar, 2 tablespoons at a time; continue beating until stiff and glossy.
Do not underbeat.
Divide meringue in half; shape each half into a smooth, even 9-inch circle on brown paper.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from oven and cool.
Place one meringue on serving plate; quickly spread lime sherbet over entire top.
Place second meringue on top and spread with raspberry sherbet.
Freeze until firm, 6 to 8 hours.
In chilled bowl, beat whipping cream and 1/4 cup sugar until stiff.
Fold in food color.
Spread over raspberry sherbet.
Freeze 12 hours.
Remove torte from freezer about 15 minutes before serving to make cutting easier.
Cut into wedges to serve.