German Ice Cream Torte Recipe

Name: German Ice Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup sugar; 1 package gelatin, unflavored unflavored; 1/4 cup water cold; 5 each egg yolks; ⅔ cup sugar; 6 tablespoons sherry; 3 cups heavy whipping cream whipped; 2 tablespoons cocoa powder; 10 ounces raspberries frozen, thawed and drained; 1 ounce chocolate unsweetened; 1/2 cup heavy whipping cream whipped and chilled; 12 each chocolate kisses

Servings: persons

2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 package gelatin, unflavored unflavored
1/4 cup water cold
5 each egg yolks
⅔ cup sugar
6 tablespoons sherry
3 cups heavy whipping cream whipped
2 tablespoons cocoa powder
10 ounces raspberries frozen, thawed and drained
1 ounce chocolate unsweetened
1/2 cup heavy whipping cream whipped and chilled
12 each chocolate kisses

1
Remove rim from a 9 inch springform pan.
2
Cut brown paper to fit bottom.
3
Beat egg whites and cream of tartar until foamy.
4
Slowly beat in superfine sugar, beating until stiff.
5
Spread evenly on paper.
6
Bake 50 minutes at 275F (140C).
7
Turn off heat.
8
Leave meringue in oven 1 hour with door closed.
9
Remove paper.
10
Retun meringue to bottom of pan.
11
Replace rim.
12
Mix gelatin with cold water in top of double boiler.
13
Let stand for 5 minutes.
14
Add egg yolks, sugar, and sherry.
15
Beat over simmering water until thickened.
16
Cool.
17
Fold egg mixture into the whipped cream.
18
Divide into 3 equal parts.
19
Add cocoa to 1 portion, raspberries to another and leave third plain.
20
Spread cocoa mixture evenly over meringue.
21
Freeze 10 minutes.
22
Top with an even layer of the raspberry mixture.
23
Freeze 10 minutes.
24
Cover with plain mixture and freeze 8 hours.
25
To serve, remove rim and transfer torte to serving plate.
26
Shave unsweetend chocolate over top and sides of the torte.
27
Ring top of torte with 12 mounds or rosettes of whipped cream.
28
Top each with candy kiss.
29
Return unwrapped torte to freezer until 10 minutes before serving.
30
Cut into wedges.

2889

kcal

Calories

189

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup sugar, 1 package gelatin, unflavored unflavored, and more.

Yes, German Ice Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

German Ice Cream Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions