Ombré Berry-and-Yogurt Torte
2016-03-29 01:07:43
Makes 1 (10-inch) pie
Ingredients
- 2 cups caramelized-biscuit cookies*, crumbled
- 2 tablespoons firmly packed light brown sugar
- 1⁄3 cup butter, melted
- 2 cups fresh blackberries
- 1 cup sugar
- 1 teaspoon dried culinary lavender
- 1 teaspoon fresh lemon juice
- 1½ (8-ounce) packages cream cheese, softened
- 1 (4-ounce) container crème fraîche
- ¾ cup confectioners’ sugar
- 1 (8-ounce) container vanilla yogurt
- 1 (12-ounce) container frozen whipped topping, thawed and divided
- Garnish: petite orchid, basil blossoms, fresh culinary lavender, and fresh blackberries
Instructions
- Spray a 10-inch springform pan with cooking spray, and line the bottom with parchment paper.
- In a medium bowl, combine cookie crumbs and brown sugar. Add melted butter, and stir to combine.
- Press crumb mixture into bottom of prepared pan; freeze for at least 30 minutes.
- Meanwhile, in the work bowl of a food processor, combine blackberries, sugar, lavender, and lemon juice; pulse until smooth.
- In a separate medium bowl, beat cream cheese and crème fraîche with a mixer at high speed until smooth, about 3 minutes. Add confectioners’ sugar and yogurt, and beat until combined. Add blackberry mixture to cream-cheese mixture, beating to combine.
- Divide mixture equally among 3 bowls. Add 1 cup whipped topping to first bowl. Spoon mixture over prepared crust, and freeze for 30 to 45 minutes. Cover, and chill remaining 2 bowls while first layer freezes. To second bowl, add 1½ cups whipped topping. Spread over first frozen layer. Freeze 30 to 45 minutes more. To third bowl, add remaining 2 cups whipped topping. Spread onto last frozen layer. Cover, and freeze for at least 4 hours, or overnight.
- Run a warm knife around edges of torte to release sides. Unlock springform, and transfer torte to a freezer-safe serving platter. Cover, and store in freezer for up to 3 days. Garnish with petite orchid, basil blossoms, lavender, and blackberries, if desired.
Notes
- *For testing purposes, our test kitchen used an 8.8-ounce package of Biscoff cookies.
Victoria https://victoriamag.com/
Where do you get the Bisscoff cookies?
Biscoff cookies are on Amazon for about $4 /box if you can’t find them in your grocery store.
Would this work with whipped cream rather than Cool Whip? What are the instructions for thawing – or is this served frozen?
Thank you!
I am also looking to see if real or canned cream can be used & if it is served frozen. Thanks.
Can you use reddi whip?
Hi! I made this using sweetened stabilized whipped cream as a substitute and it worked well for me.
Whip 1.5 cups cream until doubled more or less in volume, then add 1/4 cup powdered sugar and 1 teaspoon of vanilla. Then keep whipping until the cream is stiff. It approximates the sweetness and density of Cool Whip (but tastes nicer IMO and also I don’t like artificial whip like Cool Whip). Note that 1.5 cups cream makes about 3 cups whipped cream, so if you need more whipped cream, scale upwards. Hope that helps!