Frozen Lime Meringue Torte

READY IN: 2hrs
YIELD: 1 cake




  • Meringue;.
  • Put the egg whites in a bowl and beat them until soft peaks form.
  • Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
  • Put this into a large piping bag and pipe using a star tip.
  • Put this on a prepared serving dish that can go in the oven.
  • Bake at 225 F, for about 1 hour.
  • Leave the oven slightly open, until it has cooled.
  • Lime Filling;.
  • Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
  • In a different bowl beat the whipping cream until stiff peaks appear.
  • Folding, add in the condensed milk you just mixed with lime.
  • Put it in a large piping bag with a star tip.
  • Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
  • Carefully press the meringue on top of the whipping cream mixture.
  • By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
  • Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
  • Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
  • Making sure that the cake is uncovered, freeze for 6 hours or until firm.
  • For longer storage make sure you cover it up after it has frozen.
  • Raspberry Syrup;.
  • On medium-high setting bring the raspberries in the syrup to a boil.
  • Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
  • Put it in the fridge until cool.
  • Cut into desired sizes to serve and drizzle on the syrup.