Easter Forest Fruits Torte

AuthorBobCategory, DifficultyIntermediate

Easter Forest Fruits Torte - Drive your guests crazy with this scrumptious dessert. A rich Easter treat, not so good for the waistline but delicious to taste.

Easter Forest Fruits Torte

Yields12 Servings
Prep Time40 minsTotal Time40 mins

 400 g Digestive Biscuits
 75 g Melted Butter
 50 g Demerara Sugar
 150 g Frozen Mixed Berries
 500 g Mascarpone
 25 g Icing Sugar
 150 ml Double Cream
 Mini Eggs for Decoration
 Edible Rainbow Dust for Decoration

1

This torte is best made the day before and refrigerated until ready to serve.

2

Line an 8" False bottomed tin with a greaseproof liner.

3

Add the butter and demerara sugar to the digestive biscuits and blitz into a fine crumb. Pour into the lined tin and press down firmly using the back of a serving spoon. Set to one side.

4

Add the mascarpone, icing sugar, 50ml of double cream and the frozen fruits to the mixing bowl and beat together for 5 minutes. Transfer the mixture onto the pressed biscuit crumb and level. Transfer to the fridge for 10 minutes.

5

And now to garnish - Using the remaining 100ml of your cream, whip it to a piping consistency. Portion out your torte into 12 sections using the back of a long knife. Pipe a rosette of cream onto the edge of each portion. Decorate with the mini eggs and sprinkle on your rainbow dust. Done. Keep refrigerated.

Ingredients

 400 g Digestive Biscuits
 75 g Melted Butter
 50 g Demerara Sugar
 150 g Frozen Mixed Berries
 500 g Mascarpone
 25 g Icing Sugar
 150 ml Double Cream
 Mini Eggs for Decoration
 Edible Rainbow Dust for Decoration

Directions

1

This torte is best made the day before and refrigerated until ready to serve.

2

Line an 8" False bottomed tin with a greaseproof liner.

3

Add the butter and demerara sugar to the digestive biscuits and blitz into a fine crumb. Pour into the lined tin and press down firmly using the back of a serving spoon. Set to one side.

4

Add the mascarpone, icing sugar, 50ml of double cream and the frozen fruits to the mixing bowl and beat together for 5 minutes. Transfer the mixture onto the pressed biscuit crumb and level. Transfer to the fridge for 10 minutes.

5

And now to garnish - Using the remaining 100ml of your cream, whip it to a piping consistency. Portion out your torte into 12 sections using the back of a long knife. Pipe a rosette of cream onto the edge of each portion. Decorate with the mini eggs and sprinkle on your rainbow dust. Done. Keep refrigerated.

Easter Forest Fruits Torte

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