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
