Frozen Chocolate Meringue Torte

Perfect for entertaining

Original recipe yields

8–10 servings

Cooking day instructions

In large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar, a little at a time, and continue beating until very soft peaks form. Fold in chopped pecans.

Cover 2 baking sheets with brown paper (or parchment paper). Draw an 8–10 inch diameter circle on each paper. Divide and spread meringue over each circle, shaping into flat shells. (See hint below.) Bake 45 minutes. Turn off oven. Do not remove meringues for another 45 minutes. Do not open door. Remove and cool. (Meringues may even be left in oven overnight.)

To assemble: In medium mixing bowl, beat cream until very stiff. Fold in chocolate syrup and vanilla. Spread meringue layer with half of chocolate cream. Add second meringue and cover top with remaining cream. Decorate with chocolate shavings and pecan halves. To serve that day, freeze at least 6 hours. To freeze for future use, use the foil and plastic wrap method.

Serving day instructions

Remove from freezer 20–30 minutes before serving. Garnish with fresh strawberries or raspberries.

Hint

For smaller, family-size portions, follow the same directions, except make 4 meringue shells, each measuring 5–6 inches across, yielding two tortes. Freeze one for later use.