---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ice cream, German
       Yield: 12 servings
 ----------------------PATTI - VDRJ67A----------------------
       2 lg Egg whites
     1/4 ts Cream of tartar
     1/2 c  Sugar
       1 pk Unflavored gelatin
     1/4 c  Water; cold
       5    Egg yolks
     2/3 c  Sugar
       6 tb Sherry
       3 c  Whipping cream; whipped
       2 tb Cocoa
      10 oz Frozen red raspberries;
            - thawed and drained
       1 oz Unsweetened chocolate
     1/2 c  Whipping cream; whipped and
            - chilled
      12    Chocolate kisses
   Remove rim from a 9 springform pan. Cut brown paper
   to fit bottom. Beat egg whites and cream of tartar
   until foamy. Slowly beat in superfine sugar, beating
   until stiff. Spread evenly on paper. Bake 50 minutes
   at 275~. Turn off heat. Leave meringue in oven 1 hour
   with door closed. Remove paper. Retun meringue to
   bottom of pan. Replace rim. Mix gelatin with cold
   water in top of double boiler. Let stand for 5
   minutes. Add egg yolks, sugar, and sherry. Beat over
   simmering water until thickened. Cool. Fold egg
   mixture into the whipped cream. Divide into 3 equal
   parts. Add cocoa to 1 portion, raspberries to another
   and leave third plain. Spread cocoa mixture evenly
   over meringue. Freeze 10 minutes. Top with an even
   layer of the raspberry mixture. Freeze 10 minutes.
   Cover with plain mixture and freeze 8 hours. To serve,
   remove rim and transfer torte to serving plate. Shave
   unsweetend chocolate over top and sides of the torte.
   Ring top of torte with 12 mounds or rosettes of
   whipped cream. Top each with candy kiss. Return
   unwrapped torte to freezer until 10 minutes before
   serving. Cut into wedges.