-
1
Position racks in top third and center of oven and preheat to 250F.
-
2
Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment.
-
3
Place papers, marked side down, on 2 baking sheets.
-
4
Spray paper with nonstick spray.
-
5
Using electric mixer, beat egg whites in large bowl until frothy.
-
6
Add cream of tartar and salt; beat until soft peaks form.
-
7
Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy.
-
8
Beat in vanilla.
-
9
Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip.
-
10
Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.
-
11
Bake meringues until firm, dry, and pale golden, about 2 hours.
-
12
Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
-
13
Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan.
-
14
Bring to boil, stirring to dissolve sugar.
-
15
Reduce heat and simmer until rhubarb is very tender, about 15 minutes.
-
16
Puree mixture in processor.
-
17
Chill until cold, about 1 hour.
-
18
Whisk yolks and 1/3 cup sugar in large metal bowl to blend.
-
19
Set bowl over saucepan of simmering water (do not allow bowl to touch water).
-
20
Whisk until mixture thickens and instant-read thermometer registers 140F for 3 minutes, about 7 minutes total.
-
21
Chill mixture until cool, about 15 minutes.
-
22
Gently fold rhubarb mixture into yolk mixture.
-
23
Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form.
-
24
Fold cream into rhubarb mixture in 2 additions.
-
25
Place 1 meringue disk in 9-inch-diameter springform pan.
-
26
Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border.
-
27
Top with second meringue disk, then 1/3 of rhubarb cream.
-
28
Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan).
-
29
Freeze until cream is firm, about 6 hours.
-
30
(Can be made 4 days ahead.
-
31
Cover with foil; keep frozen.)
-
32
Release cake pan sides.
-
33
Serve torte with sweetened strawberries, if desired.
