April 18, 2017
Desserts, Fancy/Entertaining, Dairy,
Alcohol, Fruit, Strawberry, North American, Entertaining, July 4th, Labor Day, Passover, Romantic Dinner, Summer, Oven Bake, Gluten-Free, Vegetarian, Make it from scratch, Heavy Cream, Spring, Kosher Dairy more
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"Lovely meringue based desert with fresh strawberries and whipped cream scented with Grand Marnier. Great for a special occasion such as Mother's Day, her birthday, or just to make a plain old day special. What could be better....."
Preheat oven to 200 degrees F.
In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes.
Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes. Fold hazelnuts into egg whites.
Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch. Smooth meringues.
Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours.
Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar.
In shallow broiler pan, place whole strawberries and sprinkle with sugar. Place under broiler for 1 minute to glaze; set aside.
Thinly slice remaining strawberries and place in large bowl; set aside.
In another large bowl, combine cream and powdered sugar. Whip until almost stiff. Add Grand Marnier and continue whipping until stiff.
Spread one-third raspberry preserves over each meringue.
Cover each with layer of sliced strawberries, using one-third per layer.
Cover two discs with whipped cream leaving third disc for top torte.
Very carefully stack meringue discs in layers. Cover top disc with whipped cream. Decorate top with glazed whole strawberries.
Cover sides of torte with remaining whipped cream.
If desired, decorate with rosettes of whipped cream and mint leaves.
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