Cherry Cream Torte

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Cherry Cream Torte
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Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
1
For the base
180 grams Ladyfinger
75 milliliters Maraschino liqueur
For the cream
500 grams Ricotta cheese
100 grams sugar
1 organic lemon (Juice and zest)
150 milliliters Whipped cream
75 grams Dark chocolate (70%)
100 grams Amarena cherry
100 grams fresh, pitted Cherries
4 tablespoons Shelled pistachio
For the garnish
250 milliliters Whipped cream
1 tablespoon sugar
cocoa powder
How healthy are the main ingredients?
Ricotta cheeseWhipped creamWhipped creamsugarCherrysugar

Preparation steps

1.

For the base, arrange the ladyfingers side by side and drizzle with maraschino liqueur. Line the mold with plastic wrap and spread the ladyfingers into it. For the sides, cut the ladyfingers in half and line up the sides of the mold.

2.

For the cream, beat the ricotta with the sugar, the lemon juice and zest until smooth. Whip the cream until stiff and fold into the ricotta. Chop the chocolate and gently fold into the cream mixture, along with the drained black cherries, fresh cherries and pistachios. Pour into the prepared mold, smooth and top with the remaining ladyfingers. Cover and refrigerate at least 3 hours or freeze for 1-2 hours.

3.

Before serving, remove from the mold and remove the plastic wrap. To garnish, beat the cream with the sugar until stiff and decorate with a pastry bag. Dust with cocoa powder and serve sliced.