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Title: Rainbow Meringue Torte
Categories: Dessert Cheese
Yield: 10 Servings
| 1 | pk | (2 packets) meringue mix |
| . . . | ||
| 1 | pt | Chocolate ice cream |
| 1 | pt | Pistachio or green mint ice cream |
| 1 | pt | Strawberry ice cream |
| 1/2 | c | Heavy cream, whipped |
Dazzling dessert! The airy meringue layers are foolproof with meringue mix (and no leftover egg yolks)! Really easy, but it's a plan-ahead make-ahead--
Toasted slivered blanched almonds
Meringue layers: Preheat oven to 400ø. Meanwhile prepare meringue mix according to package directions for meringue shells. Cover 2 large or 4 small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch circles on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4 circles; spread evenly. Place in hot oven (400ø). Close door quickly; turn off oven heat. Leave in oven 3 hours or overnight, without opening door. Remove meringues from foil.
To fill torte: Let ice cream soften slightly. Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer. Spread second meringue with pistachio ice cream; set atop first layer in freezer. Spread third meringue with strawberry ice cream , set atop others. Frost remaining meringue with whipped cream, and add. Freeze till ice cream is firm, about 5 hours or overnight. Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds. To serve, cut with sharp knife. Makes 10 servings.
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