Ombré Berry-and-Yogurt Torte

Ombré Berry-and-Yogurt Torte
Ombré Berry-and-Yogurt Torte
Makes 1 (10-inch) pie
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  1. 2 cups caramelized-biscuit cookies*, crumbled
  2. 2 tablespoons firmly packed light brown sugar
  3. 1⁄3 cup butter, melted
  4. 2 cups fresh blackberries
  5. 1 cup sugar
  6. 1 teaspoon dried culinary lavender
  7. 1 teaspoon fresh lemon juice
  8. 1½ (8-ounce) packages cream cheese, softened
  9. 1 (4-ounce) container crème fraîche
  10. ¾ cup confectioners’ sugar
  11. 1 (8-ounce) container vanilla yogurt
  12. 1 (12-ounce) container frozen whipped topping, thawed and divided
  13. Garnish: petite orchid, basil blossoms, fresh culinary lavender, and fresh blackberries
  1. Spray a 10-inch springform pan with cooking spray, and line the bottom with parchment paper.
  2. In a medium bowl, combine cookie crumbs and brown sugar. Add melted butter, and stir to combine.
  3. Press crumb mixture into bottom of prepared pan; freeze for at least 30 minutes.
  4. Meanwhile, in the work bowl of a food processor, combine blackberries, sugar, lavender, and lemon juice; pulse until smooth.
  5. 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.
  6. 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.
  7. 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.
  1. *For testing purposes, our test kitchen used an 8.8-ounce package of Biscoff cookies.
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  1. Would this work with whipped cream rather than Cool Whip? What are the instructions for thawing – or is this served frozen?
    Thank you!

    • 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!


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