HOLLAND RUSK TORTE

The rusk crumb mixture can be prepared and pressed into the pan up to 1 day ahead; cover tightly with plastic wrap and refrigerate. The custard layer can be made several hours ahead, but the meringue must be prepared fresh and baked immediately to prevent weeping. For best results, assemble and bake the complete torte the day of serving.

Store covered in the refrigerator for up to 3 days. The meringue will soften and weep slightly over time, but the torte remains edible. Do not freeze, as the custard and meringue layers will separate and become watery upon thawing. Serve chilled or at room temperature.