Frozen Raspberry Torte

This Frozen Raspberry Torte is a real crowd pleaser.  It is a chef-pleaser as well because it is so easy, with only 7 ingredients, and you can make it ahead.

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What Makes This Recipe Special?

• It is a fantastic make-ahead recipe. You can make it and freeze it well ahead of serving. Just remove from the freezer 1 hour before serving it.
• You can use whatever fruit is available that you like. Blueberries, strawberries, diced peaches. 
• It is gluten-free.
• Hands-on time is only about 40 minutes. The rest is baking and freezer time.
• It is refreshing in summer but it also looks pretty at Christmas time!

Ingredients and Substitutions

• These are all pantry staple ingredients. And there are only 7 of them needed in total!
• You can use about 4 cups of any fruit you like that will yield some juice, like strawberries, blueberries or peaches.

How To Make It

• First, you will bake and cool the meringue layers.
• Whip the cream with the honey and vanilla.
• If you are using fresh fruit, wash it or dice it as required.  Let it sit out a bit to develop some juices.
• Assemble a layer of meringue, a layer of whipped cream and a layer of fruit. Top with whipped cream and meringue. Freeze for at least 8 hours, up to 3 months.
• Make sure you have a sealable container big enough to hold your finished torte.  You might get away with freezing it overnight without sealing it, but if you want to store it longer, you need to seal it.

Wine Pairing

No contest here!  Southbrook's Framboise (Fruit wine)  is a natural with this!  You only need a little liqueur glass full, so the 375 ml bottle is fine for serving up to 10 people.

Related Recipes

Frozen Raspberry Torte

Ditch the strawberry shortcake for gluten-free Frozen Raspberry Torte. It has amazing flavour with just 7 simple ingredients. You can make this days or weeks before planning to serve it. In fact, it needs 8 hours of freezer time for the filling to meld with the meringue layers. Just take it out of the freezer an hour before planning to serve it.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 13 minutes mins

Freezer and thaw time: 9 hours hrs

Total Time: 10 hours hrs 33 minutes mins

Servings: 10 servings

Ingredients

Meringues

• ▢ 4 egg whites at room temperature
• ▢ ½ cup white sugar
• ▢ ½ cup brown sugar

Filling

• ▢ 2 ½ cups 35% whipping cream
• ▢ ¼ cup honey
• ▢ 1 teaspoon vanilla
• ▢ 1 ½ lbs package of frozen raspberries thawed (about 4 cups) See Note 1.

Instructions

Meringue

• Preheat oven to 275 degrees. Cut out 3 9" parchment paper circles and place on a baking sheet. See Note 2.
• Beat the egg whites til they are foamy. Add sugar gradually and whip until they hold stiff peaks.
• Divide egg whites evenly and smooth out the surface as much as possible. (If you have a 9" spring form pan I would use the detachable ring as a collar to make a uniform edge and size.)
• Bake at 275 degrees for approximately 1 hour until crisp and brown. Remove from oven and allow to cool.

Filling

• Whip cream till it makes soft mounds. Beat in honey and vanilla and beat until soft peaks form.
• Place 1 meringue on a cake plate. (Make sure your plate will fit inside a container (Tupperware!) that you can seal to freeze it.) Spread ⅓ of the whipped topping over the meringue leaving about a ½" edge of meringue. Spread ⅓ of the raspberries over the whipped cream leaving about 1" at the edge. Repeat with the 2nd and third meringues. For the top layer of berries mound the fruit in the middle and allow the juice to drizzle down the sides.
• Freeze at least 8 hours and up to 3 months.
• Thaw 1 hour in the fridge before serving.

Notes

1. You can make this with whatever fruit you like: strawberry, raspberry or peach would all be good!
2. Use a 9" cake pan or pie plate as a template. Fold your parchment paper over twice so you have 3 layers.  That way you can cut all 3 circles out at once.

Wine Pairing

This dessert is fabulous with a sweet raspberry wine called Framboise. 

Nutrition

Calories: 375kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 43mg | Potassium: 95mg | Fiber: 3g | Sugar: 42g

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