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1
Preheat oven to 275*.
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2
Spray an 11x15-inch baking sheet.
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3
Cut a piece of parchment or wax paper to fit the cookie sheet.
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4
Using an 8 or 9-inch cake pan, trace 2 circles on the paper.
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5
Invert paper onto baking sheet and set aside.
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6
Place egg whites,cornstarch, sugar and vanilla into mixing bowl.
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7
Beat with an electric beater for 3-4 minutes, until medium-stiff peaks form.
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8
With a rubber spatula spread meringue onto paper, just inside traced circles.
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9
Smooth tops and bake for 60 to 75 minutes, until surface is quite dry.
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10
Remove from oven and let cool down for 15 minutes.
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11
Meanwhile, in a small bowl, combine coffee-powder,and cocoa.
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12
Add water and stir until smooth.
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13
When meringue is cool, carefully turn them over and peel away paper.
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14
Trim edges of meringue with a serrated knife, if necessary to fit in the cake pan.
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15
Place one meringue in the pan.
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16
Place about one cup of softened sorbet in a small bowl, with the coca-coffee mixture and stir well.
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17
Stir remaining 2 cups of sorbet until smooth and is easily spreadable.
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18
Inmediately spread half of the plain sorbet over meringue layer in pan and smooth the top.
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19
Repeat with half of the cocoa-sorbet mixture.
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20
Add the 2nd meringue layer, remaining raspberry sorbet, smoothing the top after each layer.
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21
Decorate with raspberries and chocolate covered espresso beans.
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22
Cover and freeze until firm, at least 1 hour.
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23
To serve, slide torte from pan onto serving plate using a thin spatula.
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24
Cut into portions with thin bland knife.
