The best delicious Torta Di Verona recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Torta Di Verona recipe today!
Hello my friends, this Torta Di Verona recipe will not disappoint, I promise! Made with simple ingredients, our Torta Di Verona is amazingly delicious, and addictive, everyone will be asking for more Torta Di Verona.
What Makes This Torta Di Verona Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Torta Di Verona.
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250 g Pan doro cake; (or other
-Italian
; bought sponge-style
; cake)
500 g Mascarpone
4 Eggs
150 g Castor sugar
100 ml Amaretto; (almond liqueur)
100 ml Sweet marsala
100 g Toasted slivered almonds
2 tb Castor sugar
2 Punnets of fresh berries –
-strawberries
; or raspberries
100 g Sugared almonds
Beat the eggs and sugar together until thick and smooth then fold in the
mascarpone.
Mix together the amaretto and marsala and set aside.
Line an 18cm. round cake tin or 12cm. square cake tin with baking paper
such as “Glad Bake” (make sure that the cake tin is at least 7cm. deep).
Break the pan doro cake into bite size pieces.
Place one-third of the mascarpone mixture on the bottom of the lined cake
tin then cover with half of the small pieces of the cake. Generously
sprinkle half the combined alcohol mixture over the cake pieces then
sprinkle with half the toasted slivered almonds. Add another layer of
mascarpone, cake, alcohol and almonds then finish with a layer of
marscarpone.
Allow the cake to set overnight then turn the cake out carefully, making
sure that the mascarpone top remains the top the cake. Decorate the cake
with a berries, castor sugar and sugared almonds.
Yields
1 servings
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