Marlene Sorosky's Year Round Holiday Cookbook
Frozen Strawberry Meringue Torte
Crust:
5 or 6 oz chocolate graham crackers (or crumbs of your choice)
2 TBS unsalted butter of margarine, melted
Filling:
2 egg whites at room temperature
1 Cup sugar
2 Cups sliced strawberries
1 TBS lemon juice
1 tsp vanilla extract
Strawberry Sauce:
10-oz package frozen sliced strawberries
3 TBS frozen undiluted orange juice or 2 TBS orange marmalade
1 TBS currant jelly
1 cup fresh strawberries, sliced
Make crust: process crackers and melted butter until mixture begins to hold together. Press into the bottom of a 10-by-3 inch springform pan.
In a large bowl of an electric mixer, place egg whites, sugar, 2 cups sliced strawberries, lemon juice and vanilla. Beat on low speed to blend. Increase to high speed and beat until firm peaks form when beaters are withdrawn, about 10 to 15 minutes. Pour into crust. Cover and freeze until very firm, a minimum of 6 hours. May be frozen for 3 weeks. Serve torte directly from freezer, as it will not become totally solid.
Make strawberry sauce: Slightly defrost strawberries and orange juice concentrate or marmalade. Puree in processor with currant jelly. Remove to a bowl and stir in sliced strawberries. (may be refrigerated overnight)
Cut torte in wedges and serve with strawberry sauce.
Serves 12.