Creamy Strawberry Moscato Torte Food

CREAMY STRAWBERRY MOSCATO TORTE

Steps:

• Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of moscato to bowl and macerate for 15 minutes.
• Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners' sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife's flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.)
• Pour 3 cups of moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
• Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.

STRAWBERRIES & CREAM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

CREAMY STRAWBERRY MOSCATO TORTE

Steps:

• PREPARATION Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of moscato to bowl and macerate for 15 minutes. Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners’ sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife’s flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.) Pour 3 cups of moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer. Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.

STRAWBERRY BAVARIAN TORTE

Steps:

• In a bowl, dissolve gelatin in water. Add berries; allow to thicken partially. Fold in whipped cream. Fold in cake cubes; stir until well coated. Spread into a greased springform pan; cover and chill overnight. Remove from pan and place on a torte plate. Frost with whipped cream and garnish with berries.

STRAWBERRY CREAM TORTE

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

FUDGE-STRAWBERRY CREAM TORTE

Steps:

• BROWNIES:.
• Heat oven to 350°F.
• Spray bottoms of 2(9 inch) round cake pans with nonstick cooking spray.*.
• Make brownie mix as directed on box for cake-like brownies using oil, water and eggs.
• Spread half of the batter evenly in each pan.
• Bake 18-23 minutes.
• Cool on wire racks 10 minutes.
• Run knife around brownie layers to loosen.
• Place wire racks upside down over pans; turn racks and pans over.
• Remove pans.
• Cool completely, about 35 minutes.
• STRAWBERRY CREAM:.
• Meanwhile, in small bowl, beat granulated sugar and cream cheese and with elecrtic mixer on medium speed until well blended.
• Beat in strawberry yogurt until smooth and creamy.
• Fold in chopped strawberries very gently, then add in chopped almonds.
• Cool completely, about 30 minutes.
• CHOCOLATE FUDGE:.
• In 1 quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil.
• Remove from heat.
• Add chcolate chips; press into cream.
• Cover; let stand 3 minutes.
• Vigrously beat with wire whisk until smooth.
• Cool completely, about 30 minutes.
• TORTE ASSEMBLY:.
• To assemble torte, place 1 brownie layer on serving plate.
• Spread half of the strawberry cream evenly over brownie to within 1" of edge.
• Carefully spoon and spread half of fudge almost to edge of strawberry cream.
• Repeat layers, ending with chocolate fudge.
• Arrange halved strawberries in spoke fashion on top of torte.
• Refrigerate for at least 1 hour before serving.
• Voila - you now have a lovely looking and tasting, I hope, dessert.
• To serve,** sprinkle powdered sugar over top of torte and around plate.
• Carefully cut torte with hot knife into wedges to avoid "cracking" of chocolate fudge on top.
• Store loosley covered in refrigerator.
• NOTES:.
• *For easy pan removal, line bottoms of pans with waxed paper or parchment paper before spraying with nonstick cooking spray.
• **If torte has been stored for 3 hrs before serving, let stand at room temperature 10 minutes before cutting.