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Strawberry Meringue Torte

Strawberry Meringue Torte (5.5 PTS recipe image
This elegant dessert features crisp, sweet meringue discs layered with a rich vanilla pudding filling made with half and half. Topped with fresh halved strawberries and an optional currant jelly glaze, it offers a perfect balance of textures and flavors. Ideal for special occasions, this gluten-free treat is simple to assemble and can be made ahead for convenience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 744.2
Dietary: Gluten-free, Vegetarian
Description
This elegant dessert features crisp, sweet meringue discs layered with a rich vanilla pudding filling made with half and half. Topped with fresh halved strawberries and an optional currant jelly glaze, it offers a perfect balance of textures and flavors. Ideal for special occasions, this gluten-free treat is simple to assemble and can be made ahead for convenience.
Ingredients
  • MERINGUE***
  • 6 egg Whites
  • 1/2 teaspoon Cream of tartar
  • 1 dash Salt
  • 1 1/2 cups Sugar
  • 1/2 teaspoon Vanilla
  • FILLING***
  • 3 cups Half and half
  • Package. instant vanilla pudding mix -- (5 1/4 ounce)
  • 1 teaspoon Almond extract
  • TOPPING***
  • 3 cups Strawberries -- halved
  • 2 tablespoons Currant jelly -- optional
Directions
  1. 1
    For a perfect meringue, be sure egg whites are at room temperature and the bowl and beaters are completely free of fat.
  2. 2
    Store baked dessert meringues at room temperature for up to 2 days or
  3. 3
    freeze them for up to one month.
  4. 4
    Heat oven to 275 degrees F (135C).
  5. 5
    Line 2 cookie sheets with brown or parchment paper.
  6. 6
    In large bowl, beat egg whites, cream of tartar and salt until frothy.
  7. 7
    Gradually add sugar, beating continuously until stiff peaks form, about 10 minutes.
  8. 8
    Beat in vanilla.
  9. 9
    Spoon half of meringue mixture onto each paper-lined sheet.
  10. 10
    Shape into two 9-inch circles, building up sides slightly with back of spoon.
  11. 11
    Bake at 275 degrees F (135C).
  12. 12
    for 1 1/4 hours.
  13. 13
    Turn oven off; leave meringues in oven with door closed for 2 hours.
  14. 14
    Remove from oven; cool completely.
  15. 15
    Remove meringues from paper.
  16. 16
    prepare filling, in medium bowl
  17. 17
    combine half and half and pudding
  18. 18
    mix ;
  19. 19
    beat at low speed 1 minute.
  20. 20
    Stir in almond extract.
  21. 21
    To assemble, place 1 meringue on large serving plate.
  22. 22
    Spread filling to edges of meringue; top with remaining meringue.
  23. 23
    Arrange strawberries over top.
  24. 24
    In small saucepan, melt jelly over low heat; brush over berries.
  25. 25
    Refrigerate at least 2 hours before serving to soften meringues.
  26. 26
    TIP: Meringues can be made 1 or 2 days ahead.
  27. 27
    Cover loosely; store at room temperature.
  28. 28
    Fill and top with berries; refrigerate at least 2 hours before serving to soften meringues.
  29. 29
    Amount Percent Total Calories

Nutrition Facts

Servings 12

Amount Per Serving
Calories 744.2kcal
% Daily Value *
Total Fat 32.6g51%
Saturated Fat 19.8g99%
Cholesterol 84.6mg29%
Sodium 120mg5%
Total Carbohydrate 114.8g39%
Dietary Fiber 7.2g29%
Sugars 103.5g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, baking, berries, cream, currant, dessert, extract, filling, half, halved, instant, international, jelly, meringue, optional, ounce, package, pts, pudding, salt
Read it online: https://www.chefs-mate.com/recipe/strawberry-meringue-torte-5-5-pts/