ESPRESSO-PRALINE TORTE
Imagine, heavenly meringue shells surrounding layers of sugary almonds and coffee-flavored cream from an easy-to-follow recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 225°F. Cover 3 cookie sheets with cooking parchment paper or heavy brown paper.
- Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Shape meringue into three 8-inch circles with back of spoon, building up sides on parchment paper.
- Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1 hour. Finish cooling at room temperature. Remove from paper to wire rack with spatula.
- Prepare Almond Praline.
- Beat whipping cream, 1 tablespoon sugar, the espresso and almond extract in chilled medium bowl with electric mixer on high speed until stiff. Reserve 1 to 2 tablespoons praline for garnish. Fold remaining praline into whipped cream.
- Stack meringues, spreading whipped cream mixture between layers and over top. Sprinkle with reserved praline. Refrigerate at least 2 hours but no longer than 12 hours. Cover and refrigerate any remaining torte after serving.
Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 30 mg
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