Raspberry Bliss Meringue Delight

Raspberry Filled Meringue Torte Recipe

Welcome to Love with Recipes! Today, we’re delighted to share with you a heavenly dessert recipe: Raspberry Filled Meringue Torte. This elegant yet refreshingly light dessert is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to something special.

Recipe Overview:

• Name: Raspberry Filled Meringue Torte
• Category: Dessert
• Keywords: Raspberries, Berries, Fruit, Weeknight, Oven, Refrigerator, Less than 4 Hours
• Total Time: 2 hours 30 minutes
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
• Servings: 10
• Calories per Serving: 153.4
• Nutritional Information per Serving:
  • Fat: 3.1g
    • Saturated Fat: 2.6g
  • Cholesterol: 0.5mg
  • Sodium: 50.6mg
  • Carbohydrates: 28.7g
    • Fiber: 2.7g
    • Sugar: 17.9g
  • Protein: 3.3g

Ingredients:

• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 1/2 cups Splenda granular (sugar substitute), divided
• 1/2 cup cornstarch, divided
• 2 cups frozen raspberries, thawed and drained
• 3 tablespoons cornstarch
• 2 tablespoons Splenda granular (for filling)
• 2 cups fresh raspberries
• 1 cup whipped topping

Instructions:

1. Prepare Meringue Layers:

   Related Articles

   • 
     Ultimate Chateaubriand Feast: Tender Beef, Luxe Bearnaise, & Crispy Chateau Potatoes 🍖🥔
   • 
     Danish Beef Patties
   • 
     Golden Apple Harvest Muffins 🍏🌽
   • 
     Toffee Bliss Coffee Cake: Irresistible Breakfast Delight 🍰
   • 
     Exotic Caribbean Chocolate Delight Fondue 🍫🌴
   • 
     Zesty Sunshine: Homemade Lemon Jelly Recipe
   • Line a baking sheet with parchment paper and trace 5 circles of 7 inches each. Set aside.
   • In a mixing bowl, beat the egg whites until foamy.
   • Add cream of tartar and continue beating on medium speed until soft peaks form.
   • Gradually add 1 cup of Splenda granular, one tablespoon at a time, while beating on high speed until stiff peaks form.
   • Fold in 1/4 cup of cornstarch until evenly combined.
   • Spread the meringue evenly over each traced circle on the prepared baking sheets.
   • Bake at 300°F (150°C) for 30 minutes or until firm.
   • Allow the meringues to cool for 5 minutes on the baking sheets, then gently remove them and cool completely on wire racks.

2. Prepare Raspberry Filling:

   • While the meringues are baking, drain the thawed raspberries, reserving the juice. Set the berries aside.
   • Add enough water to the reserved raspberry juice to make up 2 cups of liquid.
   • In a saucepan, combine 3 tablespoons of cornstarch and 2 tablespoons of Splenda granular. Gradually add the raspberry liquid, stirring until smooth.
   • Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until the mixture has thickened.
   • Fold in the fresh raspberries until evenly distributed. Set aside to cool.

3. Assemble the Torte:

   • Once the meringues and raspberry filling have cooled, it’s time to assemble the torte.
   • Place one meringue layer on a serving plate. Top it with approximately 2/3 cup of whipped topping and spread evenly.
   • Spoon about 3/4 cup of the raspberry filling over the whipped topping, ensuring it spreads evenly to the edges.
   • Repeat this layering process with the remaining meringue layers, whipped topping, and raspberry filling, ending with a meringue layer on top.
   • Refrigerate the assembled torte for at least 1 hour before serving to allow the flavors to meld and the layers to set.
   • Garnish the torte with fresh berries just before serving.
   • To slice, use a serrated knife for clean, neat portions.

Tips for Success:

• Meringue Perfection: Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Any grease or moisture can prevent the egg whites from reaching stiff peaks.
• Filling Consistency: When thickening the raspberry filling, stir constantly to prevent lumps and ensure a smooth, glossy texture.
• Make-Ahead: You can prepare the meringue layers and raspberry filling a day in advance. Assemble the torte just before serving for the best texture.

Serving and Storage:

This Raspberry Filled Meringue Torte is best served chilled, straight from the refrigerator. Store any leftovers in an airtight container in the fridge for up to 2 days. The meringue layers may soften slightly over time but will still be delicious!

Conclusion:

We hope you enjoy making and sharing this Raspberry Filled Meringue Torte with your loved ones. Its delicate layers of crisp meringue, luscious whipped topping, and tangy raspberry filling make it a delightful dessert that’s sure to impress. For more delicious recipes and culinary inspiration, keep exploring Love with Recipes!