German Ice Cream Torte *

---------- Recipe via Meal-Master (tm) v8.02

Title: GERMAN ICE CREAM TORTE *
Categories: Ice cream, German
Yield: 12 servings

----------------------PATTI - VDRJ67A----------------------
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
- thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
- chilled
12 Chocolate kisses

Remove rim from a 9" springform pan. Cut brown paper
to fit bottom. Beat egg whites and cream of tartar
until foamy. Slowly beat in superfine sugar, beating
until stiff. Spread evenly on paper. Bake 50 minutes
at 275~. Turn off heat. Leave meringue in oven 1 hour
with door closed. Remove paper. Retun meringue to
bottom of pan. Replace rim. Mix gelatin with cold
water in top of double boiler. Let stand for 5
minutes. Add egg yolks, sugar, and sherry. Beat over
simmering water until thickened. Cool. Fold egg
mixture into the whipped cream. Divide into 3 equal
parts. Add cocoa to 1 portion, raspberries to another
and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even
layer of the raspberry mixture. Freeze 10 minutes.
Cover with plain mixture and freeze 8 hours. To serve,
remove rim and transfer torte to serving plate. Shave
unsweetend chocolate over top and sides of the torte.
Ring top of torte with 12 mounds or rosettes of
whipped cream. Top each with candy kiss. Return
unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.

-----