Strawberry-Meringue Ice Cream Torte

Directions

1. 1) One to two days before serving, heat oven to 225F. Line 2 baking sheets with parchment paper. With 9-inch round pand, trace one circle on each sheet. In medium bowl, beat egg whites with cream of tartar, vinegar and salt at medium-high speed until soft peaks form. Add vanilla. Gradually add 1 1/3 cups sugar, 2 tablespoons at a time. Beat 3 to 5 minutes, until glossy and stiff peaks form.
   
   2) Spread half of meringue on each circle on baking sheet or, using pastry bag and plain tip, pipe in concentric rings. Bake 1 hour 45 minutes. Turn oven off; let stand overnight in oven.
   
   3) Line same 9-inch round pan with plastic wrap. In medium bowl, stir together ice cream and Chambord. Spoon and spread ice cream evenly in pan. Freeze overnight or until firm.
   
   4) The day of serving, in large bowl, beat 1 3/4 cups cream at medium-high speed until stiff peaks form. Place 1 meringue on serving plate. Invert ice cream over meringue. Top with second meringue. Frost sides wih half of whipped cream. Place remaining whipped cream in pastry bag with star tip. Pipe rosettes around top edge. Freeze at least 2 hours or overnight.
   
   5) In small saucepan, combine 2 tablespoons sugar and 1/4 cup cream. Cook over medium heat until sugar is dissolved, stirring constantly. Remove from heat: add semisweet chocolate and unsweetened chocolate. Let stand until partially melted: stir until smooth. (Chocolate sauce can be made up to 2 hours ahead. Warm slightly before using.)
   
   6) Thirty minutes before serving, remove dessert from freezer. Spoon chocolate sauce inside ring formed by rosettes. Refrigerate 20 to 30 minutes. For easier slicing, use a straight edge knive dipped in hot water and wiped dry. Freeze leftovers.
   
   370 calories, 21.5 g total fat (12 g saturated fat), 4.5 g protein, 44g carbohydrate, 60mg cholesterol, 90 mg sodium, 1g fiber.