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Receta Frozen Blackberry And Meringue Torte
by Global Cookbook

Frozen Blackberry And Meringue Torte
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Ingredientes

  • The frzn berry sabayon is smooth and creamy, like ice cream. meringues Matzo cake meal
  • 6 lrg egg whites
  • 1 1/4 c. sugar sabayon and sauce
  • 2 x (1 lb) bags frzn unsweetened blackberries
  • 1 3/4 c. sugar
  • 2/3 c. Passover blackberry wine
  • 8 lrg egg yolks

Direcciones

  1. For meringues: Position racks in upper and lower thirds of oven and preheat to 200 F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl till soft peaks form. Gradually add in sugar, beating till whites are very thick, stiff and shiny, about 5 min. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
  2. Bake meringues till dry and crisp to touch and pale ivory, about 2 hrs 45 min. Turn off oven. Cold meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
  3. for sabayon and sauce: Place 6 c. frzn berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 c. berries with their juices in blender; press through sieve into large measuring c. to yield about 2 1/2 c. puree. Transfer 1 1/4 c. puree to small bowl; refrigeratewhile making egg mix. Add in remaining puree to berries in medium bowl for sauce; fold in 1/2 c. sugar. Cover; chill.
  4. Using handheld electric mixer, beat 1 1/4 c. sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (don't allow bottom of bowl to touch water) and beat till mix is very thick and thermometer registers at least 160 F, about 12 min. Remove from over water. Add in 1 1/4 c. cool berry puree. Continue to beat till sabayon is cold, about 8 min.
  5. Place 1 layer of meringues on bottom of 9 inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze till hard, about 6 hrs. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frzn.)
  6. Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.
  7. Serves 8 to 10