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1
Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large
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2
with parchment paper; draw three 8-1/2-in. circles on paper.
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3
Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover.
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4
Bake at 250u00b0 for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on
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5
. When completely cooled, remove meringues from paper.
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6
Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool.
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7
To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.
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8
In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream.
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9
Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.
