Grand Marnier Meringue Torte

recipe
This grown-up birthday cake blends delicately crisp meringues, orange-scented cream, a hint of chocolate, and fresh fruit. If you can find a clear vanilla extract, you can use that in this recipe to make the meringues whiter and brighter. Prepare the meringues up to three days ahead, and store at room temperature in an airtight container. Top with filling and fruit shortly before serving.

Yield:

8 servings (serving size: 1 piece)

Recipe from

Oxmoor House

Nutritional Information

Calories 206
Fat 7 g
Satfat 6.5 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 3.2 g
Carbohydrate 32.4 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 95 mg
Calcium 7 mg

Ingredients

Meringues:
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt
6 large egg whites
3/4 cup superfine sugar
Filling:
3 cups frozen whipped topping, thawed
2 tablespoons Grand Marnier (orange-flavored liqueur)
1 1/2 teaspoons finely grated orange rind
2 tablespoons grated semisweet chocolate, divided {Check for Gluten}
1/2 cup halved strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
Mint sprigs (optional)
Orange rind strips (optional)

Preparation

1. Preheat oven to 200°.

2. To prepare meringues, cover a baking sheet with parchment paper. Draw 3 (8-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

3. Place first 4 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg white mixture evenly among the 3 drawn circles on baking sheet. Spread mixture onto circles using the back of a spoon. Bake at 200° for 2 hours or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Carefully remove meringues from paper.

4. To prepare filling, combine whipped topping, liqueur, and 1 1/2 teaspoons rind. Place 1 meringue on a serving platter; top with 1 cup whipped topping mixture and 2 teaspoons chocolate. Repeat layers twice with remaining meringues, whipped topping mixture, and chocolate. Combine berries; arrange over torte. Garnish with mint and rind strips, if desired.

Cooking Tip Superfine sugar dissolves quickly into the beaten egg whites; if you can't find superfine sugar in your grocery store, make your own by processing granulated sugar in a food processor for about a minute.

Note:

Jan Moon,

Cooking Light Gluten-Free Cookbook

August 2011
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