Frosty Strawberry Torte With Blueberry-Vin Santo Sauce

strawberry torte5With this festive make-ahead dessert, you’ll be all set to celebrate the 4th of July. It showcases the holiday colors with a frozen strawberry filling and blueberry serve-with sauce. Of course, you can show your patriotism with this dessert for many other holidays–President’s Day, Veteran’s Day, Labor Day–or any time of year.

The filling starts with fresh fruit, sugar, and egg whites that amazingly whip together to chiffon lightness, then whipped cream is folded in and poured over a crumb crust in a springform pan and frozen. We used the new square Kuhn Rikon Push Pan as our springform and recommend it for easy removal of the pan’s sides.

For Crust:

2-1/2 cups almond biscotti crumbs (about 34 to 36 four-inch biscotti)

1/4 cup granulated sugar

6 tablespoons butter, melted

For Filling:

3 cups hulled and and sliced fresh strawberries

3/4 cup granulated sugar

2 egg whites

1 tablespoon orange juice concentrate, thawed

1-1/2 teaspoons vanilla extract

1/8 teaspoon salt

1-1/4 cups whipping cream

For Sauce:

1/2 cup granulated sugar

1-1/2 tablespoons cornstarch

2 cups fresh blueberries

1-1/3 cups water

1/4 cup Vin Santo wine or Madeira

Fresh whole strawberries for garnish (optional)

Step 1: To make Crust: Break up the biscotti into a food processor bowl with metal blade. Process on pulse until fine crumbs form.

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Step 2: In a mixing bowl combine crumbs, the 1/4 cup sugar and melted butter until well combined.

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Step 3: Press crumbs into bottom and up part of the sides of a 9-inch square or round springform pan; set aside.

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Step 4: To make Filling: Mash sliced strawberries in a mixing bowl; stir in the 1/2 cup sugar and let stand 5 minutes. Place unbeaten egg whites, orange juice concentrate, vanilla, and salt in a large mixer bowl. Add strawberry mixture. Beat on low speed of electric mixer until frothy (for optimum volume, use the whisk beater if your mixer comes with one).

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Step 5. Continue beating strawberry mixture, gradually increasing to medium-high speed. Beat 6 to 8 minutes or until stiff peaks form. (Bowl will be very full.)

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Step 6: In another mixer bowl, beat whipping cream to soft peaks; fold into strawberry mixture until thoroughly combined.

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Step 7: Turn mixture into crust in pan.  Cover and freeze  several hours or overnight until firm.

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Step 8: Meanwhile, make Sauce: In a medium saucepan, stir together the 1/2 cup sugar and cornstarch; stir in blueberries and water. Cook and stir until bubbly. Cook and stir 1 to 2 minutes more. Stir in Vin Santo. Remove from heat. Cover surface with clear plastic wrap to prevent a skin from forming on the surface. Cool to room temperature. (Can be made ahead. Cover and chill. Bring to room temperature to serve.) Makes 2 cups.

Step 9: To serve, loosen edges with a straight-edged spatula. Remove sides of springform pan. With a long, sharp knife, cut dessert through center to halve, then cut in 1-1.2-inch-wide cross-slices. Place on serving plates. Drizzle sauce over each serving. Garnish with fresh whole strawberries, if desired. Makes 12 servings.




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