Raspberry and Coconut Meringue Torte

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I love making sweets to have with a cup of tea in the afternoon while my son is napping. I had some egg whites left over from making the Banana Cream Pie so I decided to make Raspberry and Coconut Torte. The meringue is very light and the flavor of the whipped cream and raspberry is perfect for summer.

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Ingredients

Meringue Disks

6          large egg whites
1 1/3  cup superfine (caster) sugar
2          cups shredded coconut, lightly toasted

Raspberry Cream
2         cups heavy cream
4         tablespoons confectioners’ (icing) sugar
1         tablespoon raspberry liqueur
1/2     teaspoon ground cinnamon
3         oz white chocolate, melted
1 1/2 cups fresh raspberries
1/4    cup shredded coconut or shaved coconut, lightly toasted

Instructions

Meringue Disks: Adjust oven rack in the top and bottom third of the oven and heat oven to 275 degrees.

Place two sheet of parchment papers on two sheet pans. Draw two 9-inch circles on the papers, using a 9-inch plate as a guide, then turn the papers over so the circles are on the reverse side. (This way you won’t get a pencil mark on the meringue.) Set aside.

Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add sugar and continue to whip until glossy, stiff peaks form, 3 to 4 minutes. Fold in coconut.

Spoon the mixture onto the prepared baking sheets and spread using a spatula or the back of spoon. Bake for 1 hour, or until crisp.

Remove from the oven, leave to cool in pan for 10 minutes, and then transfer to wire rack to cool completely.

Raspberry Cream: Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 2-3 minutes. Fold in the raspberry liqueur, cinnamon, melted chocolate, and half the raspberries.

Place meringue disk on a serving plate and spread with a quarter of the raspberry cream. Repeat with the other meringue disks and cream. Top with the remaining raspberries and coconut.

Recipe adapted from : The Golden Book of Baking

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