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Image for Recipe Frozen Patriotic Torte

Frozen Patriotic Torte

Proudly Wisconsin Cheese

Yield: 8-10 servings

Preparation Time: and Active Time: 60 min



Line a 9-inch springform pan with waxed paper.

Beat mascarpone and sugar in a large bowl until blended. Beat in lemon zest and juice.

Beat cream in a separate large bowl until stiff peaks form. Gently fold whipped cream into mascarpone mixture. Transfer 2 1/2 cups mascarpone mixture to a bowl; cover and refrigerate.

Fold pound cake into the remaining mascarpone mixture. Spread half of the cake mixture into the prepared pan. Line the edge of filling, near pan, with raspberries; top filling with 2 cups raspberries.

Spread the remaining cake mixture into pan. Line the edge of filling, near pan, with blueberries; top filling with 1 3/4 cups blueberries.

Spread the reserved mascarpone mixture over the top. Arrange the remaining blueberries in a star shape. Line the edge of filling, near pan, with the remaining raspberries.

Cover and freeze for at least 4 hours or overnight. Remove torte from freezer 10 minutes before serving. Carefully run a knife around edge of pan to loosen; remove sides of pan.

Cheesemonger Tip:
Mascarpone is a versatile cheese; it's a delicious addition to both sweet and savory dishes. For a quick dessert, spread it on shortbread cookies. Drizzle with honey or maple syrup, and top with fresh berries. Yummy!

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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