Raspberry Torte

This is a sweet treat -- meringue shell with

whipped cream and raspberry Danish Dessert.

6 egg whites - room temperature
2 tsp vanilla
2 tsp baking powder
2 C sugar
1 C crushed soda crackers - pea sized pieces - about 20-25 crackers depending on size
1 C chopped nuts

Whipped cream:

1 1/2 C heavy whipping cream
1 1/2 tsp vanilla
6 T granulated sugar or 1/3 C + 1 T powdered sugar

(Powdered sugar helps stabilize whipped cream.)

1/4 tsp + 1/8 tsp xanthan gum (if you have it) 

2-3 C of fresh or frozen raspberries, or Costco’s three berry mix - optional

One box Junket Danish Dessert - raspberry flavor, prepared according to package directions using 2 C water and allowed to completely cool.  

The above photo was taken as the meringue crust went into the oven.

It’s normal for the meringue crust to crack and drop in the center while cooling.

Preheat oven to 350º. (325º if you're using glass.) Grease the bottom of a 9x13 pan with butter. Whip egg whites to stiff peaks, then add vanilla and baking powder. Slowly add sugar. Crush crackers in a food storage bag by hand.  Fold in crackers and nuts. Spread in 9x13 pan or baking dish and bake for 30 minutes (35-40 for glass). Cool overnight or at least until it’s very cool or it will melt the whipped cream. 

Combine the cream, powdered sugar and vanilla.  Beat slowly at first, then increase as the cream thickens.  When it will hold a soft peak, sprinkle the xanthan gum on top and beat slowly until it will hold a stiff peak.  It’s easy to tell when it’s stiff enough as the appearance is totally different.  Do not overbeat.

Top the base layer with whipped cream and refrigerate.

Beat the cold Danish Dessert until it’s glossy. You can fold in 2-3 cups of fresh raspberries to the Danish Dessert to make this dish even better.  Just don’t put them on top as they wilt and mold rather quickly.  Wash and dry before adding and stir gently.  Or, if you’re using frozen (or Costco’s three berry combo), thaw about two cups worth on paper towels for half an hour, pat dry, then fold into the pudding.  Spread the Danish on top of the whipping cream.  Cover with plastic wrap and keep refrigerated. 

   
Hint: There's another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 tsp cream of tartar for the baking powder. You know the old adage, "If it's not broken, don't fix it?" I tried that recipe last night and it wasn't nearly as good.