- 12
Ingredients
- FILLING AND FROSTING:
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1/2 cup double-strength coffee
- 1 cup light cream or half and half
- 3 egg yolks
- 1 1/2 tablespoons cornstarch
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teapoon vanilla
- TOPPING AND DECORATION:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/3 cup slivered almonds, toasted
- 1/3 cup coffee-filled candies
Preparation
Step 1
To prepare layers, in a large mixing bowl, beat the egg whites until frothy; add the cream of tartar and beat until stiff and meringue-like, adding sugar 1 tablespoon at a time while beating. Cover baking sheets with parchment paper; with a pencil, draw two 9-inch circles on the baking surface. Spread the meringue evenly within the circles on the baking sheet. Preheat the oven to 250 degrees and bake the layers 2 to 2 1/2 hours or until the layers are totally dry. If desired, you may make the layers the night before and leave them in the oven until morning after baking. Meringues will be a creamy yellow in color.
To prepare the filling and frosting, mic the coffee, cream, egg yolks and cornstarch in a heavy-bottomed saucepan or in the top of a double boiler. Cook over moderately high heat, beating a high speed with and electric mixer until thick and smooth. Remove from the heat, cover and cool to room temperature. In a small bowl, cream the butter and sugar. Add the vanilla and gradually stir in the thickened and cooled coffee mixture a tablespoon at a time. Beat vigorously with an electric mixer until smooth.
To assemble the torte, place one meringue on a serving plate. Spread 1 cup of the filling over the meringue. Top with the second meringue. Spread the remaining filling over the top. If desired, whip the cream and add the powdered sugar; spread around the edges of the torte. Garnish the top with the roasted almonds and coffee-filled candies. Refrigerate 3 to 4 hours before serving.