Frozen yogurt meringue torte w/ peach & raspberry compote
8 -10 servin
| Quantity | Ingredient | |
|---|---|---|
| 6 | Extra-large egg whites | |
| ¼ | teaspoon | Cream of tartar |
| 1½ | cup | Sugar |
| 1 | teaspoon | Grated orange peel |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Almond extract |
| 1 | pint | Raspberry frozen yogurt, softened slightly |
| 1 | pint | Orange frozen yogurt, softened slightly |
| 1 | can | (12-oz) peach nectar |
| 1 | cup | Muscat Canelli or other sweet white, dessert wine |
| ¼ | cup | Orange juice |
| ¼ | cup | Sugar |
| ½ | teaspoon | Ground nutmeg |
| 2 | Oranges, peel and white pith removed | |
| 2 | Peaches, peeled, cut into wedges | |
| 1 | 1/2-pint basket raspberries | |
| Powdered sugar | ||
MERINGUES
COMPOTE
FOR MERINGUES: Preheat oven to 200'F. Line 2 baking sheets with parchment paper. Trace two 8-inch circles on 1 sheet; trace one 8-inch circle on second sheet. Turn parchment over.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy (mixture will resemble marshmallow creme). Add grated orange peel, ground nutmeg and almond extract and beat 4 minutes (meringue will soften). Spread 1½ C meringue in each traced circle. (To make cookies, drop remaining meringue by heaping tablespoonfuls outside circles.) Bake until meringues are dry and just beginning to brown lightly, about 55 minutes. Turn off oven; keep oven door closed. Leave meringues in oven 1 hour. Carefully peel parchment off bottom of meringues.
Place 1 meringue layer in bottom of 9-inch-diameter springform pan with 2 ¾-inch-high sides. Spread raspberry yogurt over. Top with second meringue layer; press gently to adhere. Spread orange yogurt over. Top with third meringue layer; press gently to adhere. Cover and freeze overnight. (Can be made 2 days ahead. Keepfrozen.) FOR COMPOTE: Combine first 5 ingredients in heavy large saucepan.
Stir over medium heat until sugar dissolves. increase heat and boil until reduced to generous ¾ C, stirring occasionally, about 20 minutes. Transfer to bowl. Cover; chill until cold. (Sauce can be made 2 days ahead. Keep refrigerated.) Working over bowl to catch juices, cut between orange membranes to re- lease segments. Combine orange segments, peaches and raspberries in bowl. Pour sauce over and toss. Run knife around pan sides to loosen torte. Sift powdered sugar over.
Serve torte with compote.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>