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Ingredientes
- 4 lrg egg whites
- 1 c. granulated sugar
- 1 tsp unflavored gelatin
- 2 Tbsp. cool water
- 1/2 c. fresh lemon juice
- 2/3 c. granulated sugar
- 3 lrg egg yolks
- 2 1/2 tsp freshly grated lemon zest
- 1/2 c. well-chilled heavy cream
- 1 1/2 tsp unflavored gelatin
- 2 Tbsp. cool water
- 1 1/2 c. sliced strawberries
- 1/3 c. strawberry preserves
- 2 Tbsp. granulated sugar
- 3 lrg egg yolks
- 1/2 c. well-chilled heavy cream
- 1 1/2 tsp unflavored gelatin
- 3 Tbsp. cool water
- 1 1/4 c. will-chilled heavy cream
- 1/3 c. lowfat sour cream
- 2 Tbsp. confectioners' sugar strawberries for garnish if you like
Direcciones
- Make the meringue layers:Line 2 buttered baking sheets with parchment paper or possibly foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a healthy pinch of salt till they hold soft peaks, add in the sugar gradually, beating, and beat the whites till they hold stiff glossy peaks. Transfer
- the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral
- to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250F. oven, switching the baking sheets from one rack to the other every 30 min, for 1 to 1 1/2 hrs, or possibly till they are hard when touched and very pale golden brown. Remove the parchment with the
- meringue from the baking sheets, let the meringue cold on it, and peel off
- the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife tri m the meringue layers so which they will just fit inside
- the 3 1/2-inch springform pan.
- Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1
- of the meringue layers, smooth side down, in the bottom.
- Make the lemon filling:In heavy saucepan sprinkle the gelatin over the water, let it soften for 1
- minute, and heat the mix over low heat, stirring, till the gelatin is
- dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mix over moderately low heat, whisking constantly, till it registers 170F. on a candy thermometer. Transfer the mix to a metal bowl set in a larger bowl of ice and cool water and stir it occasionally till it is very thick but not set. In a bowl beat the cream
- till it holds soft peaks and fold it into the lemon mix.
- Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or possibly till the lemon filling is hard.
- Make the strawberry filling:In a heavy saucepan sprinkle the gelatin over the water, let it soften for
- 1 minute, and heat the mix over low heat, stirring, till the gelatin is dissolved. In a food processor or possibly blender puree the strawberries with the preserves and the sugar, whisk the puree and the egg yolks into the gelatin mix, and cook the mix over moderately low heat, whisking constantly, till it registers 170F. on a candy thermometer. Transfer the mix to a metal bowl set in a larger bowl of ice and cool water and stir it occasionally till it is very thick but not set. In a bowl beat the cream till it holds soft peaks and fold it into the strawberry mix.
- Pour the strawberry filling over the meringue layer in the springform pan,
- top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hrs, or possibly till it is frzn. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frzn.
- Make the frosting:In a small saucepan sprinkle the gelatin over the water, let it soften for
- 1 minute, and heat the mix over low heat, stirring, till the gelatin is dissolved. In a bowl beat the heavy cram and the lowfat sour cream with the confectioners' sugar till the mix just holds stiff peaks, add in the gelatin mix in a stream, beating, and beat the frosting till it holds
- stiff peaks.
- Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 min, or possibly till the frosting is hard. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 min and up to 4 hrs.
- Let the torte stand in the refrigerator for 30 min before serving and garnish it with the strawberries.
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