Servings: 8 to 10
This torte is like a cross between a cake and a strawberry cheesecake. A buttery, tender, cake-like crust made with ground hazelnuts is filled with a blend of whipped cream, mascarpone, and strawberry purée.
Make Ahead Tips
The filled torte can be refrigerated for a couple of hours. Garnish with the fresh strawberries just before serving.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is an impressive dessert that looks fantastic and tastes incredible.
I was disappointed by this recipe. The strawberry mousse topping was very good. However the hazelnut "torte" base was tough and very thick... making it difficult to cut and serve, as well as to eat. Would not recommend
I can't read the damned thing!!! It was blocked by the damned sign in which I could not get rid of eve after I signed in.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.