Spumoni Torta Meringata Recipe
Pistachio, Vanilla, Raspberry, Warm Chocolate Sauce, Prepared Tableside, Serves 2-4
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Ingredients
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Spumoni Torta Meringata Ingredients
Method
Directions for Spumoni Torta Meringata
- 1
Prepare the Meringue
In a clean bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form. Add vanilla extract and mix until well combined.
- 2
Layer the Ice Creams
In a springform pan, layer the pistachio ice cream, followed by the vanilla ice cream, and then the raspberry sorbet. Spread the meringue over the top and smooth it out.
- 3
Bake the Torta
Preheat the oven to 350°F (175°C). Bake the meringue-covered torta for about 10-12 minutes, or until the meringue is golden brown. Remove from the oven and let it cool slightly.
- 4
Prepare the Warm Chocolate Sauce
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the dark chocolate, stirring until smooth and fully melted.
- 5
Serve the Torta
Carefully remove the torta from the springform pan and place on a serving plate. Top with warm chocolate sauce, chopped pistachios, and fresh raspberries. Serve immediately.
