German Ice Cream Torte

• 2 large egg whites
• 1/4 tsp. cream of tartar
• 1/2 c. superfine sugar
• 1/4 c. cold water
• 5 egg yolks
• 2/3 c. sugar
• 6 Tbsp. sherry
• 3 c. whipping cream
• 2 Tbsp. cocoa
• 1 (10 oz.) pkg. frozen red raspberries, thawed and drained
• 1 oz. unsweetened chocolate
• 1/2 c. whipping cream, whipped and chilled
• 12 chocolate candy balls or kisses

1. Remove rim from 9-inch spring-form pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff.
2. Spread evenly on paper. Bake 50 minutes at 275u0b0. Turn off heat.
3. Leave meringue in oven 1 hour with door closed.
4. Remove paper. Return meringue to bottom of pan. Replace rim.

egg whites, cream of tartar, sugar, cold water, egg yolks, sugar, sherry, whipping cream, cocoa, frozen red raspberries, unsweetened chocolate, whipping cream, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256499 (may not work)