Pecan Meringue Torte With Raspberry Sauce

Pecan Meringue Torte With Raspberry Sauce

This is a version of a traditional German nut torte with a meringue that is flat and soft.

25 min. prep time
12 servings
000 Ratings



3/4 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup ground pecans


1 (10-ounce) package frozen raspberries in syrup, thawed


2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup mascarpone cheese
1/4 cup chopped pecans, toasted


Heat oven to 425°F. Generously grease 2 large baking sheets; sprinkle with flour blend (see below). (Do not use no-stick baking spray.)

Combine sugar and cinnamon in bowl; set aside.

Beat egg whites in another bowl on low speed until foamy. Increase speed to high. Add sugar mixture, 2 tablespoons at a time, beating well after each addition. Beat 10-12 minutes or until stiff peaks form. Gently stir in ground pecans.

Spoon half of egg white mixture onto center of each prepared baking sheet. Shape each into 8-inch circle, smoothing with spatula or spoon to about 1-inch thick. Bake, one meringue at a time, 8-9 minutes or until puffed and golden brown. Immediately loosen meringues with long metal spatula. (Meringues will flatten and be soft and sticky.) Carefully remove to cooling rack using two metal spatulas; cool completely.

Place raspberries in 5-cup blender container. Cover; blend on High speed until smooth. Refrigerate until ready to use.

Combine whipping cream, powdered sugar and vanilla in bowl; beat until soft peaks form. Add mascarpone cheese; beat until stiff peaks form.

Place 1 meringue onto large serving plate. Top with half of whipped cream mixture. Place remaining meringue over filling; top with remaining whipped cream mixture. Refrigerate at least 2 hours.

Sprinkle toasted pecans over torte.Just before serving, Serve with raspberry sauce. Store refrigerated.

Recipe Tip

- To toast pecans, spread onto ungreased baking sheet. Bake at 350°F, stirring once, 5-8 minutes or until lightly browned.

- Mascarpone cheese is a soft Italian cheese. It can be found in the dairy case section of the supermarket.

- Substitute gluten-free vanilla when making this recipe gluten-free.

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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Nutrition Facts (1 serving)

Calories: 290

Fat: 20g

Cholesterol: 37mg

Sodium: 47mg

Carbohydrates: 25g

Dietary Fiber: 2g

Protein: 5g

Recipe #13900©2008Land O'Lakes, Inc.

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