Rainbow meringue torte
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Rainbow meringue torte
  Meringue    Tortes  
Last updated 6/12/2012 12:57:30 AM. Recipe ID 20058. Report a problem with this recipe.
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      Title: Rainbow meringue torte
 Categories: Desserts, Cheese/eggs
      Yield: 10 Servings
      1 pk (2 packets) meringue mix
           . . .
      1 pt Chocolate ice cream
      1 pt Pistachio or green mint ice
      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 400. 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 (400).
  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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Recipe ID 20058 (Apr 03, 2005)

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