Eleanor McCrea used to serve this “seconds please” dessert at Stony Hill back in the 1960s, and it’s still at the top of our list and a great match with Stony Hill Semillon de Soleil!
- 3 beaten egg whites
- 1 cup plus 2 tablespoons sugar
- 1 cup (9) crushed graham crackers
- 1 cup chopped walnuts
- 1 cup apricot jam
- 1 cup whipping cream
Beat the egg whites until stiff. Add 1 cup of sugar and stir until thoroughly mixed. Fold in the graham crackers and then the chopped nuts. Pour the mixture into a well greased glass pie pan and bake for 30 minutes at 350 degrees. While the torte is cooling, warm the apricot jam over medium heat until it reaches a liquid consistency. Whip 1 cup of cream until it forms soft peaks and mix in 2 tablespoons sugar. Top the torte with the apricot glaze and serve with dollops of whipped cream.