44 ounces Ladyfingers (batter only)(2 lb. 12 oz.)
9 fluid ounces Simple Syrup
2 fluid ounces Coffee or almond liqueur
1/2 fluid ounce Coffee extract
1/2 fluid ounce Vanilla extract
3 pounds Mascarpone Cream Mousse
Cocoa Gelée, as needed
Chocolate curls or decorations, as needed
Yield: 2 Tortes
1. Butter and flour two paper-lined full-size sheet pans. Using a plain medium tip, pipe half of the Ladyfinger batter into 4 disks measuring 7 inches (17.5 centimeters) in diameter.
2. To make the strips of ladyfingers to line the ring mold, pipe the remaining batter into ladyfingers 4 inches (10 centimeters) long placed close together so they join at the sides and form a strip the entire length of the sheet pan. Bake as directed.
3. Lightly oil and sugar 4, 7-inch (17.5 centimeter) torte rings. Place them on a paper-lined sheet pan.
4. Cut the strip of ladyfingers in half lengthwise. Trim the strips of ladyfingers on each long edge to fit evenly inside the ring molds.
5. Position the ladyfinger strips inside the rings, cut to size to make a tight fit. Place a ladyfinger disk on the bottom of each ring.
6. Combine the simple syrup, liqueur, coffee extract and vanilla extract. Moisten the cake with half of this syrup.
7. Divide half of the Mascarpone Cream Mousse between each mold.
8. Place the second ladyfinger disk in the rings and moisten with the remaining coffee syrup.
9. Fill with the remaining Mascarpone Cream, leveling it to the rim.
10. Refrigerate or freeze the tortes for 2 hours.
11. Remove from freezer and cover the top surface with a thin layer of cocoa gelée heated to 120°F (49°C). Or sprinkle lightly with cocoa powder to garnish. Remove the rings then decorate the tortes with chocolate decorations.
12. Yield: 2 Tortes, 7 In.
9 fluid ounces Simple Syrup
2 fluid ounces Coffee or almond liqueur
1/2 fluid ounce Coffee extract
1/2 fluid ounce Vanilla extract
3 pounds Mascarpone Cream Mousse
Cocoa Gelée, as needed
Chocolate curls or decorations, as needed
Yield: 2 Tortes
1. Butter and flour two paper-lined full-size sheet pans. Using a plain medium tip, pipe half of the Ladyfinger batter into 4 disks measuring 7 inches (17.5 centimeters) in diameter.
2. To make the strips of ladyfingers to line the ring mold, pipe the remaining batter into ladyfingers 4 inches (10 centimeters) long placed close together so they join at the sides and form a strip the entire length of the sheet pan. Bake as directed.
3. Lightly oil and sugar 4, 7-inch (17.5 centimeter) torte rings. Place them on a paper-lined sheet pan.
4. Cut the strip of ladyfingers in half lengthwise. Trim the strips of ladyfingers on each long edge to fit evenly inside the ring molds.
5. Position the ladyfinger strips inside the rings, cut to size to make a tight fit. Place a ladyfinger disk on the bottom of each ring.
6. Combine the simple syrup, liqueur, coffee extract and vanilla extract. Moisten the cake with half of this syrup.
7. Divide half of the Mascarpone Cream Mousse between each mold.
8. Place the second ladyfinger disk in the rings and moisten with the remaining coffee syrup.
9. Fill with the remaining Mascarpone Cream, leveling it to the rim.
10. Refrigerate or freeze the tortes for 2 hours.
11. Remove from freezer and cover the top surface with a thin layer of cocoa gelée heated to 120°F (49°C). Or sprinkle lightly with cocoa powder to garnish. Remove the rings then decorate the tortes with chocolate decorations.
12. Yield: 2 Tortes, 7 In.
