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This beautiful and scrumptious
ladyfinger torte is filled with a luscious strawberry cream.
Strawberry
Torte
- 1 (16-ounce) package frozen
strawberries, thawed
- 1 tablespoon cornstarch
- 2 (8-ounce) packages cream
cheese
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups (1 pint) whipping
cream
- 2 (12-ounce) packages
ladyfinger cookies
- Strain strawberries and
set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice
to a gentle boil. Remove
from heat and let cool.
- Beat cream cheese, sugar,
and vanilla together until smooth. In a separate bowl beat whipping cream until stiff
peaks form. Fold whipped
cream into cream cheese mixture.
- Arrange ladyfingers around
sides and bottom of the 8 or 9-inch springform pan, standing ladyfingers lengthwise
around sides of pan.
Pour half the filling into
pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over
ladyfingers. Spread strawberry
sauce over top of cake and place the strawberries on top. Refrigerate for several
hours before removing from pan.
Makes 8 servings.
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