The nutty flavor of walnut meringue floats
atop layers of cloudy-soft cream and juicy red raspberries, not
to mention its beautiful presentation that's sure to elicit oohs
and aahs!
Rustic California Walnut
Torte
Meringue:
2 cups California Walnut pieces, toasted
1 2/3 cups superfine sugar, divided use
2 tablespoons cornstarch
1 cup large egg whites (about 7 large eggs), at room temperature
1 teaspoon cream of tartar
Filling:
1 cup whipping cream
2 tablespoons vanilla extract
1/2 cup bittersweet chocolate, melted, divided use*
2 cups fresh or frozen raspberries, divided use
Garnish:
1 cup shaved bittersweet chocolate
1/2 cup California Walnuts, chopped
For Meringue:
On parchment paper, trace three 7-inch circles leaving 1-inch
space between. Arrange on large baking sheet; set aside.
In food processor, pulse walnuts, 2/3
cup sugar and cornstarch until it becomes a fine meal.
In medium bowl, beat egg whites with cream
of tartar until soft peaks form; slowly add remaining sugar until
meringue holds stiff peaks. Fold in nut mixture. Using spatula,
spread meringue evenly over each parchment circle.
Bake in 200°F oven 2 hours. Turn off
oven and leave meringues to cool completely.
For Filling:
In medium bowl, beat cream and vanilla 5 minutes or until soft
peaks form.
To Assemble:
Gently arrange one meringue round on cake plate. Cover with 1/2
of melted chocolate; top with 1/3 of cream and 1 cup berries.
Repeat with next layer. Top with last meringue and remaining
cream. Sprinkle with shaved chocolate and chopped walnuts.
Makes 8 servings.
*To melt chocolate: In double boiler over
low heat, heat chocolate stirring constantly, until melted.
Recipe
and photograph provided courtesy of California Walnuts.
