Coffee Torte

Meringues:
6 egg whites
¼ tsp cream of tartar
1 cup sugar
1½ cups sifted powdered sugar
1 tsp almond extract
dash allspice and mace

Beat egg whites until foamy; add cream of tartar. Continue beating until egg whites hold a stiff peak. Slowly add sugars one tablespoon at a time, beating well after each addition. Add extract, allspice and mace; beat 2 minutes longer.

Cut four 8-inch circles from heavy brown paper. Divide meringue into 4 parts and spread evenly over the circles of paper. Place on baking sheets. Bake at 250oF oven 1 hour and 15 minutes. Remove from oven and cool. Remove paper from bottom of meringue layers.

Filling:
6 egg yolks
½ cup sugar
½ cup cold strong coffee
1 Tbs flour
½ cup soft butter
½ pint heavy cream, whipped

Combine egg yolks, sugar, coffee, and flour in the top of a double boiler. Cook over boiling water, stirring constantly until mixture thickens. Cool to lukewarm. Add butter; stir until well blended.

Assembly:

Spoon and spread filling over top of meringue layers, stacking as a layer cake. Decorate with rosettes of whipped cream. Chill. Serves 8 to 10.