Chocolate Mascarpone Tort
This no-bake Chocolate Mascarpone Tort turns humble pantry ingredients into a rich dessert meant to be shared with the ones you love.
Calories per serving: 1410kcal
Ingredients
~~ -- Crust -- ~~
- 12 ounces Danish Butter Cookies
- 4 ounces Saltine Crackers
- 3 tablespoon Butter, melted
~~ -- Filling -- ~~
- 16 ounce Cream cheese
- ½ teaspoon Almond extract
- ¾ cup Cocoa
- ¾ cup Powdered sugar
- 4 ounce Cream
~~ -- Topping -- ~~
- ¼ cup Cocoa
Instructions
- Gather ingredients
Crust
- Put the cookies and saltines in the bowl of the food processor and process until they are crumbs.
- Add the melted butter and process to smaller crumbs but not paste.
- Pour the crumbs into the bottom of a springform pan and pat the crust down to flatten it. Set the crust aside.
Filling
- Add the cream cheese, almond extract, cocoa and powdered sugar to the bowl of the stand mixer.
- Using the paddle attachment, mix together until they are completely mixed and no white steaks reman.
- Switch to the whisk attachment and slowly start adding the cream. Keep whipping until the mixture has lightened and still holds together. Do not let the mixture become a liquid.
- Spoon the filling into the crust.
- Use a off-set spatula to spread out and flatten the filling.
- Refrigerate the tort for at least 4 hours.
Topping
- When the tort is completely chilled remove it from the refrigerator and generously sprinkle cocoa on top.
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