Creamy Strawberry Moscato Torte

This is delicious, but I made half the amount recipe written for and in the future I will use 8 ounces of marscapone and 8 ounces heavy cream. I had so much of the cheese/cream mixture left over, and it was piled high in the dish. That said, this was really tasty and easy to make.

Cut recipe in half for small rectangular Pyrex dish. Plenty for 6 2 cups cream to 16 oz mascarpone Add vanilla. Zest of one orange,pinch salt to mascarpone mixture Dip ladyfingers in 1:1 orange juice/Prosecco

Delicious. Save yourself the labor of vanilla bean scraping and buy some vanilla paste instead.

I’m an aficionado of in-season strawberries, which is what I used. This recipe has more cream than I need and not nearly enough strawberry flavor, but it’s easy and I like the moscato. With the leftovers, I poured on some strawberry purée. Next time I would boil the purée down to intensify it, maybe add some strawberry jam, and mix that with the cheese-and-cream mixture. I used 24 ounces mascarpone and could have used less.

I’ve made this before and it’s perfect! It’s been a while though - and I’m wondering if it would work as a trifle. I really enjoy the presentation of a trifle and have a really pretty dish. Anyone tried this yet?

My mascarpone curdled! I was able to pull it back together over a double boiler and whisking vigorously but then the texture was denser. Any thoughts anyone?

an alternative for the soaking may ne limoncello; it works very nicely with the strawberries on a warm spring or summer day ; if chosen , add some lemon rind gratings to the mascarpone cream and enjoy

Ok on day one though not very sweet. Went rancid in less than 2 days perhaps because of wine mixing with berries. Expensive and not nearly as good as other classic strawberry desserts.

We are packing for a move. Listening to the other commenters and having a packed kitchen aid lead me to substitute the heavy cream and powdered sugar with 2 cans of redi whip almond cream. It really worked as a short cut! Light, not too thick and perfect sweetness.

It would be helpful if the approximate mixing time was listed for the mascarpone/cream mixture. I mixed it for a long time without it forming "soft peaks". I agree that cutting the mascarpone by 50% and increasing the cream would lighten this up. Perhaps some flavoring to the cream mixture also, the vanilla doesn't add much. Everyone enjoyed this but think that it needs some modifications to improve the recipe.

I made this for Moonbeam's birthday and it was actually really good. Did it with peaches and half the cream with marscapone and half with creme-fresh. For the liquor used some contriou and a little prosecco we had left over. Was great the next day and the days after.

Following others' suggestions, reduced the mascarpone to 1.5# and upped the cream to 8 oz. The mascarpone mixture was bland and still overpowered the strawberries and ladyfingers. Next time, I'd do 1# of mascarpone and 8 oz. or more cream, and add Grand Marnier to the mascarpone mixture.

I made this but, like others, I changed the proportions of moscarpone (16oz) and cream (16oz). I just used a couple soup spoons of powdered sugar & it was fine. My strawberries were fresh-picked and very sweet and juicy! I used the crisp Italian lady fingers with the moscato - great! I could have made a half batch for 7 people, but the leftovers were divided & taken home. I will try this again and modify it for ramekins, for individual servings. We’ll see!!!

I made this recipe and it was way too boozy.

I prepared a half recipe of this with 24 ladyfingers. Used a pint of heavy cream and 8oz mascarpone with maybe 2-3 Tbsp powdered sugar and found it to be just enough. I used a mix of strawberries and nectarines as well as some rhubarb compote which helped temper the sweetness. Added some amaretti cookies to the top, added a lovely flavor.