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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 x Egg whites
- 2 Tbsp. Cornstarch
- 1/2 c. Sugar
- 1 tsp Vanilla extract
- 1 tsp Instant coffee or possibly espresso pwdr
- 1 Tbsp. Cocoa pwdr, (preferably Dutch)
- 1 Tbsp. Very warm water
- 3 c. Boysenberry sorbet, softened Boysenberries for garnish Chocolate covered espresso beans-garnish, (optional) Cooking spray Parchment or possibly wax paper
Direcciones
- 1. Preheat oven to 275 F. Spray an 11x15-inch baking sheet. Cut a piece of parchment or possibly wax paper to fit the cookie sheet. Using an 8 or possibly 9-inch cake pan, trace 2 circles on the paper. Invert paper onto baking sheet (tracings will show through) and set aside.
- 2. Place egg whites, cornstarch, sugar, and vanilla in mixing bowl. Beat with an electric mixer on high speed for 3 to 4 min till medium-stiff peaks form. With a rubber spatula, spread meringue onto paper, just inside traced circles. Smooth tops and bake 60 to 75 min till surfaces are quite dry. Remove from oven and cold at least 15 min.
- 3. Meanwhile, in a small bowl, combine coffee pwdr and cocoa. Add in water and stir till smooth.
- 4. When meringues are cold, carefully turn them over and peel away paper.
- Trim edges of meringues with a serrated knife, if necessary, so they fit into a cake pan. (If your cake pan has less than 2-inch sides, heighten them by cutting doubled strip of aluminum foil 2" wide and long sufficient to make a ring inside the cake pan. Place one meringue in pan.
- 5. Place about 1 c. of the softened sorbet in a small bowl, add in cocoa-coffee mix, and stir well.
- 6. Stir remaining 2 c. of sorbet till smooth and easily spreadable.
- Immediately spread half of the plain sorbet over meringue layer in pan and smooth top. Repeat with half of the cocoa-sorbet mix. Add in second meringue later, remaining Boysenberry sorbet, and then remaining cocoa sorbet, smoothing top after each layer. Decorate with Boysenberries and chocolate-covered espresso beans, if you like.
- 7. Cover and freeze till hard at least 1 hour. To serve, slide torte from pan onto serving plate using a thin spatula. Remove aluminum foil and cut into portions with a thin bladed knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 8 servings | |
| Calories 60 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 12.56g | 8% |
| Protein 0.13g | 0% |
