Torta di verona

Yield: 1 servings

Measure Ingredient
250 grams Pan doro cake; (or other Italian
; bought sponge-style
; cake)
500 grams Mascarpone
4 Eggs
150 grams Castor sugar
100 millilitres Amaretto; (almond liqueur)
100 millilitres Sweet marsala
100 grams Toasted slivered almonds
2 tablespoons Castor sugar
2 Punnets of fresh berries - strawberries
; or raspberries
100 grams 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.

Converted by MC_Buster.

Per serving: 1128 Calories (kcal); 68g Total Fat; (61% calories from fat); 42g Protein; 55g Carbohydrate; 748mg Cholesterol; 233mg Sodium Food Exchanges: 1½ Grain(Starch); 5 ½ Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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