Categories: Ice cream, German 
      Yield: 12 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      2 lg Egg whites                          3 c  Whipping cream; whipped 
    1/4 ts Cream of tartar                     2 tb Cocoa 
    1/2 c  Sugar                              10 oz Frozen red raspberries; 
      1 pk Unflavored gelatin                       - thawed and drained 
    1/4 c  Water; cold                         1 oz Unsweetened chocolate 
      5    Egg yolks                         1/2 c  Whipping cream; whipped and 
    2/3 c  Sugar                                    - chilled 
      6 tb Sherry                             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.