Posted on Thursday, 2nd June 2011 by Grace
With the warm weather finally here all I can think about is summer entertaining and this simple Italian Dessert, Torta di Fragole e Crema Soffice di Yogurt is the perfect ending to a summer barbecue. Not only is it light and creamy but also cold and refreshing. It’s also the perfect canvas in which to highlight seasonal berries. And most importantly – What’s the last thing you want to do on a scorching hot summer’s day? – Turn on the oven and bake!
I’ve prepared the Torta allo Yogurt with strawberries today but the strawberries can easily be substituted with raspberries, blueberries or blackberries. In fact, any summer fruit will do.
I was excited to see the pool company at the house this morning, the pool is officially opened and the season for entertaining has begun. The sun is shining, the weather is warm and I couldn’t be happier.
It’s time to dust of the ice cream maker and start experimenting once again with flavour combinations. One of my favourite summer treats is Italian Ice and I am looking forward to making my own boozy ices to enjoy poolside.
I’ve never been a huge yogurt fan but I do enjoy using it in desserts. I wanted an extra creamy mousse so I decided to experiment with Greek Yogurt this time. I’m very happy I did because the texture was smooth and velvety.
I like recipes like this one for Torta allo Yogurt because it’s so versatile. The Greek yogurt can be substituted with vanilla yogurt, or if you prefer you could also substitute with strawberry yogurt or another fruit flavoured yogurt. I would then match the fruit I’m layering it with to the yogurt I was using. I would also omit the sugar because the fruit flavoured yogurts are sweet enough.
Another wonderful option is to add a strawberry puree to the yogurt, not only will it give a boost in strawberry flavour but the filling would have a beautiful pink colour to it, a striking contrast to the dark chocolate wafer crumb base.
And of course the possibilities for the crumb base are endless. I chose to combine almonds with chocolate wafers in this dessert. Toasted almonds and strawberries together – yum! – Excellent combination.
I love cheesecakes! But this Torta is a wonderful alternative. Soft velvety yogurt mousse with a hint of vanilla, the perfect balance between tangy and sweet and the strawberries bring a wonderful freshness to the dessert.
I am so happy summer is almost here and I am also looking forward to hosting my first summer get together. Are you?
Torta di Fragole e Crema Soffice di Yogurt – Yogurt Mousse Cake with Strawberries
Makes 6 7.62-cm X 7.62-cm (3-inch X 3-inch) cakes
**Special Equipment 6 7.62-cm X 7.62-cm (3-inch X 3-inch) ring moulds
- Chocolate Wafer and Almond Crust
- Crema Soffice di Yogurt
- Fresh Strawberries
- Sweetened Whipped Cream, optional, to garnish
- Chocolate Hearts, optional, to garnish
Chocolate Wafer and Almond Crust
- 50 g (½ cup) toasted almonds, finely ground
- 160 g (27 wafers) chocolate wafers
- 28 g (2 tablespoons) caster sugar
- 100 g (7 tablespoons) unsalted butter, melted
- Line a baking sheet with non-stick baking paper or a silicone mat. To make collars, cut six 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper or acetate paper. Arrange rings on baking sheet and line with acetate or non-stick baking paper collars; secure each collar with tape and then set-aside.
- In a food processor, pulse almonds to almost a fine crumb. Transfer to a small bowl.
- In a food processor, pulse chocolate wafers to almost a fine crumb. Transfer the almonds to the food processor; add the sugar and pulse to combine (making sure almonds and wafers resemble fine crumb).
- Add the melted butter and process to moisten.
- Divide crumb mixture evenly between prepared moulds, about 2 tablespoons per mould. Using a small tart tamper, pat crumb mixture evenly into bottom of each mould.
- Transfer baking sheet with prepared crumb-lined moulds to refrigerator to chill for ½-hour.
Crema Soffice di Yogurt
- 4 gold gelatine sheets, 6 g
- 59 ml (4 tablespoons) whole milk
- 454 g (16 ounces) creamy Greek yogurt, 9%
- 125 g (1 cup) confectioners’ (icing) sugar
- 1 teaspoon pure vanilla extract
- 237 ml (1 cup) heavy cream, 35%
- To soften gelatine sheets, place the sheets in a small bowl filled with cold water and soak sheets for 10 minutes.
- In a small saucepan, heat milk until hot but not boiling. Remove from heat. Remove gelatine sheets from water and squeeze out excess water. Add sheets to hot milk and stir until sheets have dissolved, set-aside to cool.
- Place the yogurt into a medium-sized bowl.
- Using a fine mesh sieve, sift the confectioners’ sugar over the yogurt. Using a large flexible spatula, stir until well combined.
- Add the vanilla extract; stir to combine.
- In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream over medium speed to a stiff peak.
- Add the whipped cream to the sweetened yogurt; using a large spatula fold to combine.
- Add the cooled gelatine-milk mixture to the yogurt mixture, stir to well combine; set-aside.
Assembling Torta di Fragole e Crema Soffice di Yogurt
- Fresh Strawberries, medium-sized, washed, hulled and sliced
- Sweetened Whipped Cream
- Chocolate Hearts
- Remove moulds from the refrigerator.
- Arrange sliced strawberries, on base, touching sides of acetate collar (take care arranging because this will be important for presentation when you remove collars).
- Using an ice cream scoop, carefully fill moulds with crema soffice, one-half full (should be almost flush with to the tops of the strawberries, depending on the size of your berries).
- Arrange a layer of strawberries on top of the crema soffice.
- Continue to fill moulds with crema soffice to about ¼-inch above tops of moulds.
- Using the back of a demitasse spoon, smooth tops of cakes.
- Cover moulds with plastic wrap and chill for 4 to 6 hours.
- Remove moulds; unwrap collars. Place cakes on dessert dishes, pipe a swirl of sweetened whipped cream and garnish with fresh berries and a chocolate heart.
- Enjoy!
Related posts:
- Mini Blueberry-White Chocolate Cheesecakes
- Torta Caprese-Flourless Chocolate Torte-Grace’s Sweet Life Goes To Print
- Triple Chocolate Mousse Cakes
- Strawberry and Cream Cake
- White Chocolate Mousse with Blueberry Compote Parfait
Tags: after school treat, afternoon tea, almonds, cake, cakes, cheesecake, chocolate, dessert, desserts, food, food photography, food photos, fruit, fruit desserts, individual dessert, individual desserts, Italian desserts, mini cakes, mini desserts, quick desserts, small cakes, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (41)
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June 2nd, 2011 at 3:25 pm
this is a stunning dessert! I’m in San Francisco and have never heard of gold gelatin sheets. What are they?
June 2nd, 2011 at 3:31 pm
Very beautiful!
June 2nd, 2011 at 7:23 pm
Paula the gelatine sheets apparently have different grades, the one I purchased is the gold sheet by Dr. Oetker, only ones that are available here that I’ve been able to find unless of course I buy the powdered.
June 2nd, 2011 at 7:37 pm
Grace- another stunning dessert! I’d be thrilled if this was served to me. Everything you make looks so professional.
June 2nd, 2011 at 8:42 pm
this is truly fabulous simple and delicious!
June 2nd, 2011 at 8:52 pm
This is gorgeous! I bet it is a dreamy texture with the Greek yogurt. Can I please attend one of your parties?
June 2nd, 2011 at 10:46 pm
You are so right Jeanne, I’ve just started using the Greek yogurt and I love it.
June 2nd, 2011 at 10:47 pm
Thank you Lauren, I love desserts like these, looks like you’ve spent a lot of time fussing but in actual fact takes very little time.
June 2nd, 2011 at 11:10 pm
Grace, these Yogurt Mousse Cakes are stunning! I love the chocolate hearts on top, and your use of Greek yogurt in this recipe. Greek yogurt is such a versatile ingredient – rich in texture yet light in calories.
June 3rd, 2011 at 3:40 am
This is nothing but stunning, a perfect dessert for guests this summer. I love the fact that it can be used for different fruits and that this is made with a mix of yogurt and heavy cream. Thanks for posting!
June 3rd, 2011 at 5:24 am
Oh my goodness these are like works of art. I would be very happy if this was my dessert. I wish I could buzz these more than once.
June 3rd, 2011 at 5:38 am
[...] Gracessweetlife – Strawberry Cake [...]
June 3rd, 2011 at 6:41 am
You are so sweet Felice, thank you!
June 3rd, 2011 at 6:43 am
I’ve just started using it Jeanette, I didn’t realize it was light in calories – double bonus!
June 3rd, 2011 at 7:58 am
Wow, insanely gorgeous as usual. Greek yougurt is one of my faves and it sounds like there are lots of fun options for this beautiful dessert.
June 3rd, 2011 at 9:02 am
Love this pretty dessert – especially with that chocolate heart….
June 3rd, 2011 at 10:05 am
June 3rd, 2011 at 11:29 am
These are so beautiful, Grace. Love the chocolate hearts!
June 3rd, 2011 at 11:52 am
Wow, these look so fancy! I can’t believe how easy the instructions are to follow. I’ve got to try my hand at something like this!
June 3rd, 2011 at 12:35 pm
[...] In case you missed yesterday’s post, I shared another quick and easy Italian dessert – Torta di Fragole e Crema Soffice di Yogurt. It’s light, refreshing and perfect for summer entertaining. Salame al Cioccolato [...]
June 3rd, 2011 at 2:50 pm
Thank you Jenna
June 4th, 2011 at 1:23 am
Wow… Those are amazingly beautiful! You did a fantastic job!
June 4th, 2011 at 1:23 am
What an absolutely gorgeous dessert. Congratulations on the Top 9!
June 4th, 2011 at 5:29 am
Amazing, Gracie! It is apparent that you are an expert in cake-making and presentation! I am inspired. Looking forward to sharing a lot of recipes with you. Congrats on being eatured.
June 4th, 2011 at 6:53 am
So elegant Gracie and congratulations on Top 9.
June 4th, 2011 at 8:18 am
Hello Grace!
Beautiful looking in every way!
I want to make this.
Could you tell me how many servings?
Thank you
June 4th, 2011 at 8:33 am
Thank you Charlie, if you use the 3-inch molds you’ll get six individual desserts, if you wanted you could also use a 8 inch or 9 inch springform pan to serve more guests.
June 4th, 2011 at 8:35 am
Thank you Gracie!
June 4th, 2011 at 9:58 am
I’ve loved so many of your posts, but they just keep getting better and better. Amazing job. This recipe looks so elegant…and you make it seem so do-able!
June 4th, 2011 at 10:02 am
As much of a fan I am of cookies, I’m SO Happy to see such a gorgeous dish on Top 9 today! Well done & well deserved!
June 4th, 2011 at 10:31 am
Thank you Dana
June 4th, 2011 at 10:34 am
Most welcome Charlie
June 4th, 2011 at 10:39 am
That is absolutely gorgeous! And delicious!
June 4th, 2011 at 3:10 pm
I have admired your blog for quite some time now, and once again..I’m blown away! These gorgeous yogurt mousse cakes are 5 star, as are your photos! Congrats on Top 9 and thanks for the sweet comment on my guest post over at More Than a Mountfull
June 4th, 2011 at 4:14 pm
Grace your desserts are beautiful and I can’t wait to try this one now that summertime has hit.
June 4th, 2011 at 4:33 pm
magic…..
June 4th, 2011 at 4:41 pm
Thank you Lisa, your entremets was absolutely beautiful, I would do anything to enjoy a slice!
June 4th, 2011 at 5:08 pm
Delcious recipe, very well presented! Thanks for sharing!
June 4th, 2011 at 9:42 pm
Stunning dessert! Very professional execution, and photos! Bet it tasted great.
June 5th, 2011 at 1:51 pm
how pretty is this! wow! congrats!
June 5th, 2011 at 4:31 pm
This is stunning! I’m in awe.