When the sun is shining and the temperatures rise, there’s nothing better than a cool, effortless dessert that feels indulgent but requires little effort.
Enter this luscious no-bake frozen whipped cream torte — a light and airy confection that’s as beautiful as it is delicious.
Perfect for warm-weather entertaining or a casual backyard treat, this make-ahead dessert comes together in minutes using just a handful of ingredients. It is whipped cream elevated: frozen, then sliced into creamy slabs speckled with shards of sweet meringue and topped with a vibrant berry compote that captures the best of summer produce.
Despite its elegant appearance, this torte is surprisingly simple to prepare. All you need is a loaf pan, a bit of plastic wrap, some store-bought meringues and a bowl of freshly whipped cream. Fold in the meringue, pour the mixture into the pan and freeze until firm, then slice and serve with a spoonful of berries dribbled over the top.
A quick note: Because the whipped cream is delicate, the torte is best enjoyed within eight to 24 hours of freezing. Once it’s out of the pan, serve it right away, before it begins to melt.
Frozen Meringue Torte With Berry Compote
Servings: 8
Ingredients
Torte:
- 4 ounces vanilla meringues, coarsely crumbled
- 2 cups heavy cream
- 3 tablespoons sifted confectioners’ sugar
- 1/4 teaspoon vanilla extract
Compote:
- 12 ounces fresh berries, such as raspberries, blackberries and/or strawberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
Directions
Lightly oil a 9-by-5-inch loaf pan. Line with plastic wrap, leaving a 3-inch overhang on all sides. Spread one-third of the meringues over the bottom of the pan.
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment until traces of the whisk appear.
Add the sugar and vanilla and continue to whip until soft peaks form.
Using a spatula, fold the remaining meringues into the cream. Add the cream to the loaf pan and evenly spread to level the top. Lift the plastic overhang to cover the edges, then cover the torte entirely with another piece of plastic wrap. Freeze for at least 8 hours or up to 24 hours.
Prepare the compote. Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Simmer until the sugar dissolves and the berries break down and release their juices, 5 to 7 minutes, stirring frequently. Remove from the heat and cool completely. (The compote can be prepared up to 24 hours in advance of serving.)
To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the torte onto a serving platter. Carefully remove the remaining plastic. Cut into thick serving slices. Serve with the compote dolloped over each slice.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.