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.

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  1. 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. Reply

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