Tuesday, April 1, 2008

Raspberry Torte

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This one has a delicate buttery shortbread crust, a berry filling, and a rich, almond-mascarpone cheese whipping cream topping. You can substitute frozen or fresh blueberries for the raspberries. If you use fresh berries, decrease the amount of cornstarch to 4 T.



1-1/4 cup flour
¼ cup sugar
¼ tsp salt
1 cup soft butter (it makes a difference if your butter is soft)

6 T cornstarch
1 C sugar
2, 10-oz packages of frozen raspberries

1 pint whipping cream
1/3 cup powdered sugar
½ tsp almond extract
¼ cup mascarpone cheese

Mix crust ingredients and press into a 9x13x2” pan. Bake at 350 degrees for 15-20 min. On stovetop in a saucepan, cook the raspberries, sugar and cornstarch on medium heat until thick. Let cool. Then spread it over the crust. Keep refrigerated until ready to serve. Right before serving whip the cream until stiff; then add the powdered sugar, almond extract and mascarpone cheese after cream is fully whipped. Spread this over the berry layer.

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