3/4 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup ground pecans
1 (10-ounce) package frozen raspberries in syrup, thawed
1 cup whipping cream
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 small bowl; set aside. Beat egg whites in large bowl on low speed until foamy. Increase speed to high. Add sugar mixture, 2 tablespoons
at a time, beating well after each addition. Beat until stiff peaks form (10 to 12 minutes). Gently stir in ground pecans.
of egg white mixture onto center of each prepared baking sheet. Shape each into an 8-inch circle, smoothing with spatula or spoon to about 1-inch thick. Bake 1
meringue at a time, for 8 to 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 large bowl; beat until soft peaks form. Add mascarpone cheese; beat until stiff peaks form.
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.
Just before serving, sprinkle toasted pecans over torte. Serve with raspberry sauce. Store refrigerated.
Gluten-Free Flour Blend: To make 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.
- To toast pecans, spread onto ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes, stirring once, 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.
- To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten. Learn about gluten-free baking.