Preparation time: 30 minutes. Baking time: 50 minutes at 275 degrees. Freezeing time: about 8 1/2 hours. Serves: 12. (One 9-inch torte.)

2 lg. egg whites
1/4 tsp. cream of tartar
1/2 c. superfine sugar
1 env. unflavored gelatin
1/4 c. cold water
5 egg yolks
2/3 c. granulated sugar
6 tbsp. sherry
3 c. whipping cream, whipped
2 tbsp. cocoa
1 pkg. (10 oz.) frozen red raspberries, thawed, drained
1 oz. unsweetened chocolate, for garnish
1/2 c. whipping cream, whipped & chilled, for garnish
12 chocolate candies, for garnish

1. Remove frim from a 9-inch springform pan. Cut brown paper to fit bottom.

2. In bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff. Spread onto paper.

3. Bake 50 minutes at 275 degrees. Turn off heat. Leave in oven 1 hour. Remove paper. Return meringue to pan. Replace rim.

4. In top of double boiler, mix gelatin with water. Let sit 5 minutes. Add yolks, sugar and sherry. Beat over simmering water until thick. Cool. Fold into whipped crema.

5. Divide into 3 equal portions. Add cocoa to 1 part. Add raspberries to another. Leave third part plain.

6. Spread cocoa mixture over meringue. Freeze 10 minutes. Top with raspberry mixture. Freeze 10 minutes more. Cover with plain mixture. Freeze 8 hours.

7. Remove to plate. Garnish with shaved chocolate. Ring top with 12 whipped cream rosettes. Top each with a candy. Serves.