Overnight Raspberry (Or Strawberry) Meringue Torte

Total Time
44mins
Prep
20 mins
Cook
24 mins

If you like meringue desserts, you will love this one. Crispy on the outside and melt-in-your-mouth soft in the center and drizzled with luscious raspberries. From Cooking Light Magazine (12/2003) I adapted recipe to use fresh strawberries in the photo.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
  3. Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
  4. Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
  5. Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
  6. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).