Creamy Strawberry Moscato Torte Recipe (2024)

Just in time for local strawberries, but OMG! 600+ calories per serving. To eat less, consider cutting into 15 servings instead of 10 and shave off 200 calories. Your weight-watching friends will appreciate it.

A little too sweet for my taste. I added grated orange zest to the mascarpone to give it a zip and sprinkled with slivered almonds.

We've been making this for years but with a small adjustment - just a spoonful or two of sugar in place of the confectioners sugar and fresh orange juice with a bit of grated rind in place of the moscato. Not too sweet and a perfect solution for a non-alcoholic dessert .

I have nothing to add to this recipe. It was so simple to make and my guests all raved about it. I thought it might be too rich but it was much lighter than expected. I did use a slightly higher proportion of heavy cream to mascarpone to reduce the price a little. I don't know how that affected the outcome but this will definitely be one of my standbys.

I've made this a number of times, and it's always a great hit. However, as our parties often include (young) children, I substitute the Moscato with grape or apple juice and it's still delicious!

Lady fingers are indicated to use in this recipe. Regular lady fingers are soft. Since this recipe is similar to Tiramisu, I substituted (Italian) Savoiardi (Savoiardi are used in Italian Tiramisu) which look just like regular lady fingers, but are much crisper and therefore hold up better and still absorb any fruit or liquor used in this recipe.

I don't understand why other reviewers said the mascarpone mixture was not easily spreadable. It was the perfect spreading consistency for me. Not too thick or thin. I'm glad I didn't add more cream as per all the reviews. I also used savoiardi lady fingers, which resulted in much less moscato than was required. I would say less than half, which meant I happily drank the rest!

Your thoughts on a substitution for the wine? I would like to make this for friends who do not consume alcohol. Thanks.

Taking other notes into account I made some alterations and came out with a stellar dessert:
I halved the recipe and used cherries instead of strawberries, macerated in 1 Tbsp sugar and 2 Tbsp Disarronno. A 1:1 ratio of cream to marscapone mixed with the zest of half and orange, 1 tsp bourbon vanilla extract, 2 Tbsp powdered sugar. Lady fingers were dipped in mixture of 1/4 cup apple juice and 2 Tbsp Disarrono.

Just made this - used double the cream. Necessary as the mascarpone that I used was extremely thick. Also added blueberries and extra strawberries. It is DIVINE

Strawberries are in season here in Maine. This was a perfect way to serve them! We and our guests enjoyed this wonderful, lightly sweetened, luxurious dessert.Ladyfingers weren't to be had in our market, so I made some using a recipe from King Arthur Flour. One batch (24-30) was plenty. No vanilla bean, so 1T extract.Since I was plating it in the kitchen and didn't care how the whole dish looked, I macerated sliced strawberries in sugar and moscato and topped each serving with that.

orange juice with a bit of grated rind in place of the moscato is a wonderful idea! thanks.

What do you recommend instead of moscato?? I'd like to be able to make for a party with kids. Sparkling lemon or apple juice??

This is delicious, but I made half the amount recipe written for and in the future I will use 8 ounces of marscapone and 8 ounces heavy cream. I had so much of the cheese/cream mixture left over, and it was piled high in the dish. That said, this was really tasty and easy to make.

Cut recipe in half for small rectangular Pyrex dish. Plenty for 62 cups cream to 16 oz mascarponeAdd vanilla. Zest of one orange,pinch salt to mascarpone mixture Dip ladyfingers in 1:1 orange juice/Prosecco

Delicious. Save yourself the labor of vanilla bean scraping and buy some vanilla paste instead.

I’m an aficionado of in-season strawberries, which is what I used. This recipe has more cream than I need and not nearly enough strawberry flavor, but it’s easy and I like the moscato. With the leftovers, I poured on some strawberry purée. Next time I would boil the purée down to intensify it, maybe add some strawberry jam, and mix that with the cheese-and-cream mixture. I used 24 ounces mascarpone and could have used less.

I’ve made this before and it’s perfect! It’s been a while though - and I’m wondering if it would work as a trifle. I really enjoy the presentation of a trifle and have a really pretty dish. Anyone tried this yet?

My mascarpone curdled! I was able to pull it back together over a double boiler and whisking vigorously but then the texture was denser. Any thoughts anyone?

an alternative for the soaking may ne limoncello; it works very nicely with the strawberries on a warm spring or summer day ; if chosen , add some lemon rind gratings to the mascarpone creamand enjoy

Ok on day one though not very sweet. Went rancid in less than 2 days perhaps because of wine mixing with berries. Expensive and not nearly as good as other classic strawberry desserts.

We are packing for a move. Listening to the other commenters and having a packed kitchen aid lead me to substitute the heavy cream and powdered sugar with 2 cans of redi whip almond cream. It really worked as a short cut! Light, not too thick and perfect sweetness.

It would be helpful if the approximate mixing time was listed for the mascarpone/cream mixture. I mixed it for a long time without it forming "soft peaks". I agree that cutting the mascarpone by 50% and increasing the cream would lighten this up. Perhaps some flavoring to the cream mixture also, the vanilla doesn't add much. Everyone enjoyed this but think that it needs some modifications to improve the recipe.

I made this for Moonbeam's birthday and it was actually really good. Did it with peaches and half the cream with marscapone and half with creme-fresh. For the liquor used some contriou and a little prosecco we had left over. Was great the next day and the days after.

Following others' suggestions, reduced the mascarpone to 1.5# and upped the cream to 8 oz. The mascarpone mixture was bland and still overpowered the strawberries and ladyfingers. Next time, I'd do 1# of mascarpone and 8 oz. or more cream, and add Grand Marnier to the mascarpone mixture.

I made this but, like others, I changed the proportions of moscarpone (16oz) and cream (16oz). I just used a couple soup spoons of powdered sugar & it was fine. My strawberries were fresh-picked and very sweet and juicy! I used the crisp Italian lady fingers with the moscato - great! I could have made a half batch for 7 people, but the leftovers were divided & taken home. I will try this again and modify it for ramekins, for individual servings. We’ll see!!!

I made this recipe and it was way too boozy.

I prepared a half recipe of this with 24 ladyfingers. Used a pint of heavy cream and 8oz mascarpone with maybe 2-3 Tbsp powdered sugar and found it to be just enough. I used a mix of strawberries and nectarines as well as some rhubarb compote which helped temper the sweetness. Added some amaretti cookies to the top, added a lovely flavor.