Frozen Raspberry Torte

Layer cake with layers of meringue, whipped cream and raspberries on top with juices running down the sides.

5 from 1 vote

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.

Prep Time20

Cook Time1 13

Freezer and thaw time9

Total Time10 33

Course: Dessert

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Carolyn Hetke

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

You can make this with whatever fruit you like: strawberry, raspberry or peach would all be good!
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