Rainbow Meringue Torte
Yield
10 servingsPrep
15 minCook
?Ready
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
meringue powder
|
* |
| 1 | pint |
chocolate ice cream
|
* |
| 1 | pint |
mint chocolate chip ice cream
|
* |
| 1 | pint |
strawberry ice cream
|
* |
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
meringue powder
|
* |
| 473 | ml |
chocolate ice cream
|
* |
| 473 | ml |
mint chocolate chip ice cream
|
* |
| 473 | ml |
strawberry ice cream
|
* |
| 118 | ml |
heavy whipping cream
whipped |
|
Directions
Meringue layers: Preheat oven to 400℉ (200℃).
Meanwhile prepare meringue mix according to package directions for meringue shells.
Cover 2 large or 4 small cooky sheets with foil (or brown paper).
Draw four 8½-inch circles on foil (use cake pan as guide).
Spoon equal amounts of meringue on the 4 circles; spread evenly.
Place in hot oven (400F).
Close door quickly; turn off oven heat.
Leave in oven 3 hours or overnight, without opening door.
Remove meringues from foil.
To fill torte: Let ice cream soften slightly.
Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer.
Spread second meringue with mint ice cream; set atop first layer in freezer.
Spread third meringue with strawberry ice cream, set atop others.
Frost remaining meringue with whipped cream, and add.
Freeze until ice cream is firm, about 5 hours or overnight.
Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds.
To serve, cut with sharp knife.
