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Meringue Torte

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Ingredients
  Butter 1 Teaspoon (For Greasing)
  Egg whites 6 (Placed At Room Temperature)
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Light rum 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Canned pineapple slices 1⁄3 Cup (5.33 tbs), drained
  Whole strawberries 1⁄3 Cup (5.33 tbs), sliced (Fresh Or Frozen)
Directions

GETTING READY
1. Preheat an oven at 225C (450F).
2. Grease bottom of a 9 inch tube pan/ Bundt pan with little butter. Do not grease sides of the pan.

MAKING
3. In a medium sized bowl, combine egg whites, cream of tartar and salt.
4. Using an electric beater, beat mixture till it turns frothy.
5. Add sugar, little by little- around 2 tablespoons, and beat at high speed, till all the
sugar has been well combined.
6. Add vanilla extract and beat till egg whites reach stiff peak stage.
7. Transfer to tube pan and spread uniformly.
8. Place in middle rack of pre heated oven and switch off oven.
9. Allow this mixture to stand in oven overnight or for 4 to 5 hours.
10. Once done, remove torte using a spatula and transfer on to a serving platter/ 9 inch presentation plate.
11. Drizzle rum evenly and refrigerate for at least 4 hours or till chilled.

SERVING
12. Ice sides and top portion of torte using whipped cream and garmish woth pineapple slices and strawberries.
13. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Servings: 
10

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