Ice Cream Meringue Torte Recipe

Name: Ice Cream Meringue Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cherries; 1/4 cup white rum; 2 teaspoons instant espresso powder; 1 tablespoon boiling water; 3 egg whites, at room temperature; 1/4 teaspoon cream of tartar; Pinch of salt; 3/4 cup sugar; 1 teaspoon vanilla extract; 3 cups vanilla ice cream, softened; 3 cups chocolate ice cream, softened; 1/2 cup chopped walnuts, toasted; 1 cup heavy cream; Cocoa powder, optional; M araschino cherries, optional

Servings: persons

1/2 cup dried cherries
1/4 cup white rum
2 teaspoons instant espresso powder
1 tablespoon boiling water
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup sugar
1 teaspoon vanilla extract
3 cups vanilla ice cream, softened
3 cups chocolate ice cream, softened
1/2 cup chopped walnuts, toasted
1 cup heavy cream
Cocoa powder, optional
M araschino cherries, optional

1
Preheat oven to 250u00b0F. Line a large baking sheet with parchment paper. Using a cake pan as a guide, draw two 8-inch circles; invert paper. Mix dried cherries and rum; set aside. Mix espresso and boiling water; set aside.
2
Using an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, and then beat at high speed until stiff. Beat in espresso and vanilla.
3
Spread egg-white mixture into 2 even disks in prepared parchment circles. Bake for 1 1/2 hours, then turn off oven and let stand in oven for 1 hour. Let cool. Peel off paper and place 1 meringue layer in a 9-inch springform pan.
4
Drain cherries; pat dry. Stir into vanilla ice cream; spread into pan. Top with second meringue; freeze for 30 minutes. Combine chocolate ice cream and nuts; spread onto meringue. Cover with plastic wrap; freeze for 1 hour.
5
Remove cake from pan. Whip heavy cream and spread on top. Dust with cocoa and garnish with cherries.

2092

kcal

Calories

Fat

174

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup dried cherries, 1/4 cup white rum, 2 teaspoons instant espresso powder, 1 tablespoon boiling water, and more.

Yes, Ice Cream Meringue 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!

Ice Cream Meringue Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions