Tia Maria Torte Recipes
TIA MARIA TORTE
This beautiful and scrumptious dessert is sure to be a crowd pleaser and a lovely holiday dessert. As an added bonus, it's easy to make. While I make my own cookies from scratch, you could certainly use store-bought chocolate chip cookies in a crunch. For those unfamiliar, Tia Maria is a (non creamy)coffee flavoured liqueur - you can use cheaper varieties but they don't taste as good, imho. I often use a springform for this but you could also do it on a nice cakeplate.
Provided by Sara in MD
Categories Dessert
Time 1h
Yield 1 torte, 16 serving(s)
Number Of Ingredients 16
Steps:
- For cookies:.
- PREHEAT oven to 375°F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
- MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
- SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
- Refrigerate for at least 12 hours prior to serving.
- Enjoy!
TIA MARIA TORTE
Make and share this Tia Maria Torte recipe from Food.com.
Provided by blima
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream with sugar with electric mixer until stiff, set aside.
- Dip cookies quickly into milk then into liqueur.
- Arrange in a single layer in bottom of ungreased 10” springform pan.
- Fill in spaces with pieces of cookies which have also been dipped.
- Spread a layer of whipped cream over cookies.
- Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
- Grate chocolate square and sprinkle over top of torte.
- Refrigerate overnight.
- Needs 24 hours to set.
Nutrition Facts : Calories 536.1, Fat 37.8, SaturatedFat 16.3, Cholesterol 80.4, Sodium 295.3, Carbohydrate 49.1, Fiber 2.5, Sugar 2.5, Protein 5.9
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