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