Forgotten Torte with Chambord Berries

Prep Time: 15 mins | Cook Time: 5 mins | Course: Dessert | Serves: 10

Amazing melt in your mouth meringue with black raspberry liqueur marinated berries. This recipe is begun the night before serving day; it bakes for 5 minutes and then you turn off the oven and let the magic happen. The original recipe called for superfine sugar, I used regular sugar and the results were magical. I also subbed chambord for the originators curacao liqueur. I didn’t use the whipped cream and we thought it was perfect without it.

10 large egg whites

¼ tsp cream of tartar

2 cups sugar or superfine sugar

1 tsp vanilla

½ tsp almond extract

¼ cup chambord liqueur

2 Tbsp sugar

12 oz raspberries

6 oz blueberries

6 oz blackberries

1 cup whipping cream, whipped and sweetened to taste, optional

Preheat oven to 450*. Pull out an angel food pan and set to one side (no butter or oil for this one). Beat egg whites in a stand mixer until foamy then sprinkle cream of tartar over the top. Beat egg whites while gradually adding sugar, then vanilla and almond extracts. Beat until the whites are stiff glossy peaks. Spread into the angel food pan and slip into the oven. Bake for 5 minutes (do not open the oven), turn off the oven and forget over night.

When ready to serve, run a metal spatula or knife around the cakes edges. Turn onto a serving surface and run a knife around the top to unmold. In a mixing bowl, whisk the chambord and sugar together. Mix berries in and let marinate for a few minutes. Whip cream, if using, sweetening to taste and spread over the meringue cake (or just serve on the side). Sprinkle the berries in the middle and around the edges of the cake, drizzling any syrup over all.