Meringue Cream Torte

Meringue Cream Torte
Photo by James Carrier


  • 2 tablespoons hazelnut-flavored liqueur or cold espresso
  • 1 cup sugar
  • 5 large egg whites
  • 2/3 cup chocolate-hazelnut spread (see notes)
  • ½ teaspoon cream of tartar
  • 1 cup whipping cream
  • 1 teaspoon vanilla

1. In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla. 2. Scrape into a buttered and floured 8-inch ...

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