Home Party Dessert Recipe
6/22/2019
Berry Moscato Torte for July 4th
Ingredients:
1.5 cups blueberries
6 cups raspberries
1 T superfine sugar
1 bottle (750mL) Moscato wine
2 lbs. mascarpone
1/2 heavy cream
1/3 cup confectioners' sugar
2 plump, moist vanilla beans
48 ladyfingers (2 packages)
[how to make]
*Put half the raspberries in a bowl and gently toss with superfine sugar.
*Add a splash of Moscato to bowl and macerate for 15 minutes.
*Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and confectioners' sugar.
*Use a sharp knife to split vanilla beans lengthwise.
*Scrape out seeds with the knife and add to mascarpone mixture.
*Lightly whisk until soft peaks form.
*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 "X 13" baking dish in one layer.
*Spread half of mascarpone mixture onto ladyfingers.
*Spoon raspberries mixture 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 raspberries and blueberries so that it looks like the Stars and Stripes.
*Serve with a little more Moscato, if you like.
-serves 10 to 12-
Note: I adapted the recipe from "Creamy Strawberry Moscato Torte" in New York Times.
Ingredients:
1.5 cups blueberries
6 cups raspberries
1 T superfine sugar
1 bottle (750mL) Moscato wine
2 lbs. mascarpone
1/2 heavy cream
1/3 cup confectioners' sugar
2 plump, moist vanilla beans
48 ladyfingers (2 packages)
[how to make]
*Put half the raspberries in a bowl and gently toss with superfine sugar.
*Add a splash of Moscato to bowl and macerate for 15 minutes.
*Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and confectioners' sugar.
*Use a sharp knife to split vanilla beans lengthwise.
*Scrape out seeds with the knife and add to mascarpone mixture.
*Lightly whisk until soft peaks form.
*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 "X 13" baking dish in one layer.
*Spread half of mascarpone mixture onto ladyfingers.
*Spoon raspberries mixture 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 raspberries and blueberries so that it looks like the Stars and Stripes.
*Serve with a little more Moscato, if you like.
-serves 10 to 12-
Note: I adapted the recipe from "Creamy Strawberry Moscato Torte" in New York Times.
Labels: Berry Moscato torte recipe, July 4th dessert recipe, Tiramisu recipe
6/08/2019
Strawberry Rhubarb Cobbler
(for the filling)
1 quart fresh strawberries, rinsed and hulled
10 oz. rhubarb, cut into 1/2" chunks
1/3 cup sugar
1 t vanilla extract
1 T cornstarch
(for the biscuit topping)
1 cup all-purpose flour
3 T yellow cornmeal
1/4 cup plus 2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t table salt
1/3 cup buttermilk
3 t unsalted butter, melted
1/2 t vanilla extract
1/8 t ground cinnamon
[how to make]
(for the filling)
*Heat the oven to 400 degrees.
*Toss the fruit filling ingredients together in a 9" deep dish pie plate.
*Plate the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
(for the biscuit topping)
*Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside.
*In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside.
*In a third small bowl, mix the remaining 2 t sugar with the cinnamon; set aside.
*When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain.
*Remove the cobbler filling from the oven and stir.
*Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2" apart.
*Sprinkle the tops of the biscuits with the cinnamon sugar.
*Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot bubbling, 15 to 20 minutes.
*Cool the cobbler on a wire rack for 15 minutes before serving.
-serves 8-
Note: I found this recipe in "Cook's Illustrated".
(for the filling)
1 quart fresh strawberries, rinsed and hulled
10 oz. rhubarb, cut into 1/2" chunks
1/3 cup sugar
1 t vanilla extract
1 T cornstarch
(for the biscuit topping)
1 cup all-purpose flour
3 T yellow cornmeal
1/4 cup plus 2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t table salt
1/3 cup buttermilk
3 t unsalted butter, melted
1/2 t vanilla extract
1/8 t ground cinnamon
[how to make]
(for the filling)
*Heat the oven to 400 degrees.
*Toss the fruit filling ingredients together in a 9" deep dish pie plate.
*Plate the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
(for the biscuit topping)
*Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside.
*In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside.
*In a third small bowl, mix the remaining 2 t sugar with the cinnamon; set aside.
*When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain.
*Remove the cobbler filling from the oven and stir.
*Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2" apart.
*Sprinkle the tops of the biscuits with the cinnamon sugar.
*Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot bubbling, 15 to 20 minutes.
*Cool the cobbler on a wire rack for 15 minutes before serving.
-serves 8-
Note: I found this recipe in "Cook's Illustrated".
