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.