STRAWBERRY HAZELNUT TORTE

By stepjo7269

Taste of Home
By: Phyllis Amboss of Pacific Palisades, California

Ingredients

• Directions:
• 4 egg whites
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract, divided
• Dash salt
• 1-1/4 cups sugar
• 1/2 cup ground hazelnuts
• 6 squares (1 ounce each) semisweet chocolate
• 1 teaspoon shortening
• 1-1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 2-1/2 cups sliced fresh strawberries
• Additional fresh strawberries, halved
• ●Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
• ●Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.
• ●Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• ●Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
• ●Bake at 375 degrees for 30-35 minutes o until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
• ●In a microwave, melt chocolate and shortening until smooth; cool to room temperature.
• ●To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate.
• ●In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
• ●Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
• ●Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream.
• ●Refrigerate for up to 4 hours before serving.
• ●Garnish with halved strawberries.

Preparation

Step 1

247 calories/serving