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1
For Torte: Preheat oven to 200 degrees F.
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2
In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes.
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3
Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes.
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4
Fold hazelnuts into egg whites.
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5
Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch.
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Smooth meringues.
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Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours.
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8
Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar.
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9
For Filling: Reserve enough whole strawberries of uniform size to top on 9-inch disc.
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10
In shallow broiler pan, place whole strawberries and sprinkle with sugar.
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Place under broiler for 1 minute to glaze; set aside.
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12
Thinly slice remaining strawberries and place in large bowl; set aside.
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13
In another large bowl, combine cream and powdered sugar.
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Whip until almost stiff.
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15
Add Grand Marnier and continue whipping until stiff.
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16
Spread one-third raspberry preserves over each meringue.
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Cover each with layer of sliced strawberries, using one-third per layer.
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18
Cover two discs with whipped cream leaving third disc for top torte.
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19
Very carefully stack meringue discs in layers.
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Cover top disc with whipped cream.
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Decorate top with glazed whole strawberries.
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22
Cover sides of torte with remaining whipped cream.
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23
If desired, decorate with rosettes of whipped cream and mint leaves.
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NOTE: This torte is meant to be enjoyed soon after making it as the baked meringue will lose it's crispness due to moisture of ingredients within layers.
