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Rainbow Meringue Torte
Zutaten für 10 Portionen Menge anpassen
die Zutaten:
1 Packung(2 packets) meringue mix
1 x ca. 1/2 LiterChocolate ice cream
1 x ca. 1/2 LiterPistachio or green mint ice cream
1 x ca. 1/2 LiterStrawberry ice cream
1/2 TasseHeavy cream whipped
die Zubereitung:

Dazzling dessert! The airy meringue layers are foolproof with meringue mix (and no leftover egg yolks)! Really easy, but it's a plan-ahead make-ahead-

Toasted slivered blanched almonds

Meringue layers: Preheat oven to 400ø. Meanwhile prepare meringue mix according to package directions for meringue shells. Cover 2 large or 4 small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch circles on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4 circles; spread evenly. Place in hot oven (400ø). Close door quickly; turn off oven heat. Leave in oven 3 hours or overnight, without opening door. Remove meringues from foil.

To fill torte: Let ice cream soften slightly. Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer. Spread second meringue with pistachio ice cream; set atop first layer in freezer. Spread third meringue with strawberry ice cream , set atop others. Frost remaining meringue with whipped cream, and add. Freeze till ice cream is firm, about 5 hours or overnight. Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds. To serve, cut with sharp knife. Makes 10 servings.

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