Creamy Strawberry Moscato Torte
- 1 1/2 quarts strawberries
- 1 tablespoon superfine or granulated sugar, more to taste
- 1 bottle (750 milliliters) moscato wine, more for serving
- 2 pounds mascarpone
- 1/2 cup heavy cream
- 13 cup confectioners sugar, more for sprinkling if desired
- 2 plump, moist vanilla beans
- 48 ladyfingers (2 packages)
- 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 knifes 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, sugar, milliliters, mascarpone, heavy cream, confectioners sugar, vanilla beans, ladyfingers
Taken from cooking.nytimes.com/recipes/1013164 (may not work)