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Make one cup of simple syrup by combining the sugar and water in a saucepan over high heat, boiling briefly until clear. Remove from the heat and let cool thoroughly. Line the bottom of a 13x9-inch pan with two rows of Savoiardi. It will take about 20 of the “fingers” and you may have to snip off the ends of one of the rows to make the lady fingers lay flat.
I remember this torte as a kid. The Mascarpone cheese is what does it for me! That is a sweet cheese and used in many Italian dessert recipes. It can be found at most good Italian Deli’s or specialty stores. It runs on the expensive side, but worth the money. If you drizzle the syrup on and hold the cake more than 6 hours, the bottom of the cake will be quite soggy. Don’t make final prep until no more than 4-6 hours before serving.
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