Raspberry Macaroon Torte

This recipe is from the February 1992 issue of Bon Appetit. I was initially attracted to the beautiful look of the finished dessert (unfortunately I can't show the picture here). It is frosted with a stabilized whipped cream, woven into an intricate-looking basket weave all around the sides. Although the weave is not difficult to do, if you don't care that much about the look you can simply frost the entire torte with the whipped cream. Whichever option you choose, the taste of this dessert will have your guests swooning with delight.

Serves 12

Ingredients

Macaroon Meringues

• 1 cup toasted walnuts
• 1 cup toasted almonds
• 1 cup graham wafer crumbs
• 6 ounces bittersweet or semisweet chocolate, finely chopped
• 1 cup sugar
• 1 teaspoon baking powder
• 6 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Raspberry Mousse

• 2 10-ounce boxes frozen raspberries in syrup, thawed
• 2 tablespoons raspberry liqueur (or black currant if you can't find raspberry)
• 2 teaspoons unflavoured gelatin
• 2 cups chilled whipping cream
• 1/2 cup powdered sugar

Whipped Cream Frosting

• 2 tablespoons cold water
• 1-1/2 teaspoons unflavoured gelatin
• 3 cups chilled whipping cream
• 3/4 cup powdered sugar

Assembly

• Powdered sugar
• Fresh raspberries or strawberries

Instructions

MERINGUES: Preheat oven to 350F. Butter three 9-inch cake pans. Line with parchment paper. Butter parchment. Dust pans with flour; tap out excess. Finely grind toasted walnuts and almonds in food processor. Transfer ground nuts to medium bowl. Add graham cracker crumbs and chocolate and stir to combine. Mix sugar and baking powder in small bowl.

Using electric mixer, beat egg whites and salt in large bowl to soft peaks. Beat in vanilla extract. Gradually add sugar mixture and beat until stiff and shiny. Fold in ground nut mixture. Divide meringue among prepared pans, spreading evenly. Bake meringues until tops are dry and golden brown, about 25 minutes. Cut around meringues in pan to loosen. Cool meringues in pans on racks 15 minutes. Turn meringues out; peel off parchment paper and cool completely. (Meringues can be prepared 2 days ahead. Store in airtight containers at room temperature.)

RASPBERRY MOUSSE: Puree thawed raspberries in food processor. Strain raspberries through coarse sieve set over hearvy large saucepan, pressing on seeds with back of spoon. Cook raspberry puree over medium heat until reduce to 1 cup, stirring occasionally, about 20 minutes.

Meanwhile, place raspberry liqueur in small bowl. Sprinkle gelatin over and let mixture stand 10 minutes to soften.

Add gelatin mixture to hot raspberry puree and stir to dissolve gelatin. Pour puree into large bowl. Cool completely, stirring occasionally.

Whip cream and powdered sugar in medium bowl to stiff peaks. Fold whipped cream into puree in two additions. Refrigerate until thick enough to spread, folding occasionally, about 15 minutes.

Place 1 meringue layer on round platter. Spread half of raspberry mousse over. Top with second meringue layer. Spread remaining mousse over. Top with third meringue layer. Cover stacked meringue layers tightly with plastic wrap and refrigerate overnight to allow merinuges to soften.

WHIPPED CREAM FROSTING: Place water in heavy small saucepan. Sprinkle gelatin over and let soften 10 minutes. Stir mixture over low heat until gelatin dissolves. pour warm gelatin mixture into large bowl. Immediately add whipping cream and beat until soft peaks form. Gradually add sugar and beat to stiff peaks.

ASSEMBLY: Sift powdered sugar in thin layer over top of torte. Spread 1 cup of whipped cream around sides of torte. Spoon some whipped cream frosting into a pastry bag fitted with plain round tip (about 1/4 to 3/8 inch diameter) and some into another pastry bag fitted with #28 extra-large flower drop tip.

Using plain tip, pipe 1 vertical line on side of torte from top edge to bottom, forming post. Using flowerdrop tip and starting 3/4 inch to right of post at top of torte, pipe 1-1/2-inch-long ribbon across post. Starting 1/2 inch below first ribbon, pipe nother 1-1/2-inch-long ribbon across post. Repeat, piping ribbons down length of post and spacing 1/2 inch apart. Using plain tip, pipe second vertical post down left side of ribbons parallel to first post and just covering ends of ribbons. Using flower drop tip and starting between top 2 ribbons at edge of first post, pipe 1-1/2-inch-long ribbons across second post. Repeat, piping around torte to cover sides completely.

Spoon remaining frosting into pasty bag fitted with star tip. Pipe rosettes of cream along top edge of torte, spacing evenly. Garnish piped torte with raspberries. (Torte can be assembled 6 hours ahead; refrigerate.)

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