Makes 8 Servings

8 extra large egg whites
Pinch of kosher salt
½ tspn cream of tartar
2 cups granulated sugar
1 tspn vanilla extract

For the Whipped Cream
3 cups Whipping Cream
½ tspn Vanilla
2 tb granulated sugar

For the Sauce:
1 pint raspberries
½ cup sugar
1 10 oz. jar of seedless raspberry jam
2 tb raspberry liquor (optional)
Blackberries or Blueberries


Prep time: 15 minutes  |  Cook time: 2 hours

It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. However this claim is contested. Contested or not meringue is delicious. So is this torte.  Did I mention super easy to make?! Makes 1 8.5 inch Torte. For some extra decadence, top with the Triple Berry Sauce in this recipe.

Preheat oven to 200°F. Line 2 baking sheets with parchment paper and draw 2 8.5 inch circles. I use a removable bottom of a tart pan. Turn the parchment paper over so that you do not stain the merengue.

Combine egg whites, salt, and cream of tartar in the bowl of a standing mixer. This will make 3 layers and various individual small meringues for decoration so you will need to divide this into two batches. Work ½ of the recipe at a time. You can also do this with a hand held mixer. Whip the egg whites until white and frothy and add the vanilla. Continue whipping on high speed and start slowly pouring in the sugar. Continue whipping until stiff peaks form. Stiff peaks are when you pick up the whip and there is a peak that stands all on its own.

For the next step you can use just a spoon or, as I like to do, a piping bag and a rose tip. The piping is not necessary – it just makes it pretty. Starting from the center start piping each of the three layers. Use the space and extra meringue to make individual little stars.

Put in the oven for 2 hours. Depending on the humidity in the house, you may have to leave them in the oven, with the oven turned off for another 1-2 hours. In the end you will end up with a lovely merengue shell.

Whip up the whipping cream, vanilla and granulated sugar until stiff but do not over whip or you will end up with butter.

For the sauce:

Combine 1 pint of raspberries and sugar in a small saucepan and bring to a boil stirring with a wooden spoon. Make sure to stir especially in the beginning so that the sugar does not burn. Boil for 1-2 minutes and take off heat. In the food processor, combine just cooked raspberries, raspberry jam and raspberry liqueur. Pulse 10-15 times until the mixture is completely mixed. Add half of the sauce to the strawberries, raspberries, and blueberries and mix well. Set aside. This sauce will keep for a week or so in the refrigerator.

For the Assembly

On your cake stand or serving plate, pipe a small amount of whipped cream and lay 1 layer of meringue. Pipe a layer of whipping cream and line up blackberries. Gently place another layer of meringue on top of the blackberries. Top with more whipped cream and this time layer raspberries on top. Top with the last layer of meringue. Pipe whipped cream on top and pipe rosettes of whipped cream along the perimeter. Line the rosettes of whipped cream with meringue rosettes to create a border. Fill the now formed cavity on top with more berries and serve immediately.

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