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Recipe Detail Page
Frozen Honey Walnut Torte
Early Summer 2007
This is a perfect dessert for that first summer supper out on the deck. Take pleasure in the fact that you don't need an ice cream maker to make this dessert.
Serves 8 to 10
Meringue Layers
4 large egg whites
½ cup (125 mL) sugar
½ cup (125 mL) light brown sugar, packed
Filling
2½ cups (625 mL) whipping cream
½ cup (125 mL) honey
1 tsp (5 mL) vanilla extract
1¼ cups (300 mL) walnut pieces, lightly toasted
1. Preheat oven to 275ºF (140ºC).
2. With a magic marker, trace three 9-inch (23-cm) circles on a sheet of parchment paper. Place paper upside down on a baking tray.
3. For meringue layers, whip egg whites until foamy, then add sugar and whip until whites hold a stiff peak when beaters are lifted. Whip in brown sugar quickly. Dollop meringue evenly in the centres of the drawn circles and spread to just shy of the circle edge (meringues will expand as they bake). Bake for about an hour, until crisp - a bit of browning is just fine. Cool completely before lifting from parchment.
4. For filling, whip cream to soft peaks and fold in honey, vanilla and 1 cup (250 mL) of walnut pieces.
5. To assemble, grease and line a 9-inch (23-cm) springform pan with parchment paper. Place 1 meringue disc at the bottom of pan and spread with a third of the cream. Top with second meringue disc and top with a third more of cream. Top with last disc, spread the last of cream and sprinkle with remaining ¼ cup (50 mL) of walnut pieces. Freeze overnight.
6. To serve, place torte in refrigerator 1 hour before serving and slice with a hot, dry knife.
Serves 8 to 10
