Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 oz mascarpone cheese
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract to the mixture and beat until well combined.
4. In another bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Press the dough into the bottom of a 9-inch springform pan and bake for 20-25 minutes, or until golden brown. Allow to cool completely.
7. In a mixing bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and instant espresso powder until smooth.
8. Slowly pour in the hot water while whisking until the mixture is well combined and smooth.
9. Spread the espresso cream mixture over the cooled crust and refrigerate for at least 2 hours, or until set.
10. Serve chilled and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 21g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 90mg
Carbohydrates: 29g
Fiber: 0g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- Instant espresso powder can be substituted with instant coffee powder.
- Heavy cream can be substituted with whipping cream or half-and-half.
- Mascarpone cheese can be substituted with cream cheese.
Variations:
- Add a layer of chocolate ganache on top of the espresso cream for a richer flavor.
- Top the torta with fresh berries or chocolate shavings for added texture and flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Allow the torta to cool completely before adding the espresso cream to prevent the cream from melting.
- Use a sharp knife to cut the torta into clean slices.
Storage instructions:
Store the torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The torta is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the torta on a cake stand or platter and garnish with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, or whipped cream.
Pairings:
Serve with a cup of hot espresso or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough mixture to help it stick together.
- If the espresso cream is too runny, add more powdered sugar to thicken it.
Food safety advice:
Make sure to refrigerate the torta after adding the espresso cream to prevent bacterial growth.
Food history:
Mascarpone cheese is a traditional Italian cheese that originated in the Lombardy region of Italy. It is a soft, creamy cheese that is often used in desserts such as tiramisu.
Flavor profiles:
The torta has a buttery, crumbly crust with a rich and creamy espresso-flavored filling.
Serving suggestions:
Serve the torta as a dessert after a dinner party or as a sweet treat with a cup of coffee.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Sweet, Espresso, Nutty, Espresso-Flavored