Frozen Chambord Torte With Raspberry Sauce

Ingredients

Instructions

Crust

  • 2 c. crushed vanilla wafers, about 50 wafers
  • 6 tbls. unsalted butter, melted
  • 1 1/2 c. chopped slivered almonds
  • 2 tbls. sugar

Filling

  • 6 large egg yolks
  • 2 1/2 c. whipping cream
  • 1/2 c. sugar
  • 6 tbls. powdered sugar
  • 6 tbls. Chambord liqueur
  • 1 tbls. vanilla

Topping

  • 1 bag (12 oz) frozen rspberries
  • 1 tbls. Chambord
  • 1/4 c. sugar
  • almonds
Butter a 9 x 2 1/2 inch springform pan. Mix vanilla wafers, butter, sugar and almonds. Press mixture onto bottom and sides of pan.

Blend yolks, sugar and liqueur in large bowl. Place over saucepan of boiling water. Whisk egg mixture until thick and creamy, about 6 minutes. Remove bowl from heat. Continue whisking until cool, about 5 minutes. Using an electric mixer, beat cream, powdered sugar and vanilla in another large bowl until stiff peaks form. Fold cream mixture into egg mixture. Pour filling into crust and freeze overnight. Cover with plastic wrap for 3 days in freezer.

Puree thawed raspberries, sugar and liqueur in blender until smooth. Strain. Can be prepared up to two days ahead, covered and refrigerated.

Decorate top of torte with alternating rows of raspberries and sliced almonds. Swirl sauce on plate for design and place slice of torte on top. Spoon sauce on top and garnish with mint sprig. Let torte thaw 10 minutes before cutting.