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Party Pink Pouf Torte's picture
  Egg whites 6
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 1 Teaspoon
  Slivered blanched almonds 1⁄4 Cup (4 tbs)
  Strawberries/1 package (10 ounces) frozen sliced strawberries, thawed 1 Pint, washed (2 Cups, Fresh Ones)
  Heavy cream 1 Cup (16 tbs)
  Red food coloring 3 Drop

1. Beat egg whites, cream of tartar and salt until foamy-white and double in volume in large bowl.
2. Beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold in vanilla.
3. Spoon the meringue into buttered, 8-inch springform pan; make slight hollow in middle with a spoon; sprinkle almonds over.
4. Place in hot oven (400°); turn heat off at once. Leave torte to slow-bake overnight, or at least 12 hours. Don't open oven door.
5. Remove torte from the oven; loosen around edge with knife; release spring and carefully lift off side of pan. Carefully slide torte off pan onto serving plate.
6. About 1 hour before serving, hull and slice enough strawberries to make 1 cup; spoon over meringue. (If using frozen berries, drain, reserving a few for garnish.)
7. Beat cream until stiff in a small bowl; blend in a few drops red food coloring to tint a delicate pink. Spoon over strawberries on torte; top with a halved berry; chill. Just before serving, garnish torte with remaining whole or sliced berries; to serve, slice in wedges with a sharp knife.

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Party Pink Pouf Torte Recipe