SPUMONI TORTE
I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. -Lynne Ogg, East Bethel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.
Nutrition Facts : Calories 307 calories, Fat 24g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
SPUMONI BAKED ALASKA
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.
SPUMONI BROWNIE LUSH
The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 31 g, TransFat 0 g
SPUMONI CAKE
Make and share this Spumoni Cake recipe from Food.com.
Provided by keen5
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients.
- Divide batter equally into 3 bowls.
- Bowl#1: add nuts, extract and 6 drops green food coloring.
- Bowl#2: add cherries and 6 drops red food coloring.
- Bowl#3: add melted chocolate.
- Grease a tube pan.
- Layer green, then red, then chocolate in pan.
- Bake at 350 degrees for 45 minutes.
- Sprinkle with powdered sugar when cool.
SMOKED SALMON TORTA
Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)
Provided by JackieOhNo
Categories Canadian
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Beat together cream cheese and butter; add salt to taste.
- Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
- Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
- Sprinkle with half the chopped dill and top with half the smoked salmon.
- Repeat layers, ending with cream cheese mixture.
- Press down lightly to compact layers.
- Cover and chill overnight.
- To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
- Serve with bread and/or crackers.
Nutrition Facts : Calories 761, Fat 74.3, SaturatedFat 45.7, Cholesterol 227.2, Sodium 1078.9, Carbohydrate 3.5, Sugar 0.3, Protein 21.9
SPUMONI
Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
- Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
- Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
- Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
- Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
- Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g
CREAMY STRAWBERRY MOSCATO TORTE
This dish is sort of a summery tiramisù. The creamy mascarpone and ladyfinger layers in tiramisù are a natural with strawberries. But the espresso is too overbearing to match well with the sweet fruit. What to do? Swap out the liquid. Moscato d'Asti, a lightly sweet and fizzy wine, works here. Drizzle more of the wine on just before serving. It adds just the right brightness and verve.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 34 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 349 milligrams, Sugar 12 grams
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- Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.
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