This Frozen Raspberry Torte is a real crowd pleaser. It is a chef-pleaser as well because it is so easy and you can make it ahead.
This is a variation of the Frozen Walnut Torte that takes advantage of all the juicy fruit we have available to us.
This makes a fantastic gluten free dessert as well as low carb (okay…lower carb).
Chef’s Tips for Frozen Raspberry Torte
- Use a round cake pan or pie plate as a template. Fold your parchment paper so you have 3 layers. Trace the circle out on the top parchment paper. Hold it firmly and cut out all 3 layers at once.
- Make sure you have a sealable container big enough to hold you finished torte. You might get away with freezing overnight without sealing it but if you want to store longer you need to seal it.
- You can use whatever fruit is available that you like. Blueberries, strawberries, diced peaches. If you are using fresh fruit wash it or dice it as required. Let it sit out a bit to develop some juices.
Wine Pairing with Frozen Raspberry Torte
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.
- 4 egg whites at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 1/2 cups 35% whipping cream
- 1/4 cup honey
- 1 tsp vanilla
- 1 1/2 lbs package of frozen raspberies thawed (about 4 cups)
- Preheat oven to 275 degrees. Cut out 3 9" parchment papers and place on a baking sheet.
- 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.
- When meringues are done turn oven up to 375 degrees and toast crushed walnuts for approx 13 minutes. Check them often.
- 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 1/3 of the whipped topping over the meringue leaving about a 1/2" edge of meringue. Spread 1/3 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.