Ingredients
- Nonstick vegetable oil spray
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound)
- 3/4 cup halved hulled strawberries
- 1/2 cup plus 1/3 cup sugar
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 5 large egg yolks
- 1 cup chilled whipping cream
- 1/2 teaspoon vanilla extract
- Sweetened strawberries (optional)
Instructions
- Position racks in top third and center of oven and preheat to 250F.
- Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment.
- Place papers, marked side down, on 2 baking sheets.
- Spray paper with nonstick spray.
- Using electric mixer, beat egg whites in large bowl until frothy.
- Add cream of tartar and salt; beat until soft peaks form.
- Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy.
- Beat in vanilla.
- Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip.
- Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.
- Bake meringues until firm, dry, and pale golden, about 2 hours.
- Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
- Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan.
- Bring to boil, stirring to dissolve sugar.
- Reduce heat and simmer until rhubarb is very tender, about 15 minutes.
- Puree mixture in processor.
- Chill until cold, about 1 hour.
- Whisk yolks and 1/3 cup sugar in large metal bowl to blend.
- Set bowl over saucepan of simmering water (do not allow bowl to touch water).
- Whisk until mixture thickens and instant-read thermometer registers 140F for 3 minutes, about 7 minutes total.
- Chill mixture until cool, about 15 minutes.
- Gently fold rhubarb mixture into yolk mixture.
- Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form.
- Fold cream into rhubarb mixture in 2 additions.
- Place 1 meringue disk in 9-inch-diameter springform pan.
- Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border.
- Top with second meringue disk, then 1/3 of rhubarb cream.
- Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan).
- Freeze until cream is firm, about 6 hours.
- (Can be made 4 days ahead.
- Cover with foil; keep frozen.)
- Release cake pan sides.
- Serve torte with sweetened strawberries, if desired.
← Back to all recipes