This Choc Ripple and coconut torte is delicious, and now gluten free. Whip it up the next time you are entertaining.
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Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.
Step 1 Preheat oven to a 160°C fan-forced. Lightly grease 2 oven trays. Draw 18cm circles on 2 pieces of baking paper and place them on trays.
Step 2 Place Arnott’s gluten free biscuits in the bowl of the food processor and process until the texture resembles fine crumbs. Set aside.
Step 3 Place egg whites in a large bowl and beat until they start to foam (approx. 2 minutes). Gradually add sugar and beat for 7-10 mins on high until thick and glossy. Fold in biscuit crumbs and coconut.
Step 4 Divide the mixture among trays and spread evenly to make circles. Bake for 30 mins until just golden and firm. Cool in the oven for 10 minutes with door ajar. Remove and let cool completely on the tray.
Step 5 To make the praline, line a baking tray with baking paper. Combine sugar and water in a small saucepan over low heat, stirring until the sugar has dissolved.
Step 6 Increase heat to high, don’t stir and bring to the boil. Simmer for 5-7 minutes or until golden then remove from heat. Add almonds and pour onto the prepared tray. Allow to cool. Break into pieces.
Step 7 Place cream in large bowl of an electric mixer and beat until soft peaks form. Place one macaroon on a serving plate. Spread with half of the cream. Top with remaining macaroon and cream. Decorate with almond praline pieces and strawberries.