Strawberry Dobos Torte, with Mascarpone Honey Mousse
For Valentine’s Day, Liz and I were headed to Frankfort to have dinner with her folks and with Tricia and Darryl. Liz was handling the dessert, and wanted to try out something a bit new. So she found a recipe on Tartelette for a Dobos Torte.
Three eggs down, one to go.
Not sure just exactly how much butter was called for, but… that’s a lot of butter right there.
The sponge cake didn’t come out that evenly, according to Liz. And so she had to get a little more hands-on with the layers, and ended up trimming many of them by hand.
The various layers are done, and set within prep cylinders. It’s hard to see, but there’s also a thin piece of plastic that encircles each one.
Dropping in a layer of strawberries.
Adding in a layer of the mascarpone/honey mousse.
One layer down, two more to go.
Fast forward a day. Lots of the prep work happened on Saturday, and Liz spent most of Sunday morning getting the final dessert prepped and ready. On the outside of each torte is a layer of buttercream.
It’s funny because I’m not normally a fan of honey. But the taste of it in the torte was actually quite subtle, and I didn’t mind it at all. It was a great way to finish off a fantastic family meal, and paired with a cup of coffee… it was indulgent and rich, without being overpowering.
Oh my gosh! Liz! You have outdone yourself! That looks soooo delicious! My underfed mouth (still on that diet, dammit!) is watering right now. : O )Marty J. (February 24, 2010 at 10:26 pm)