Indulge in a taste of Romania with our delightful "Tort cu Mousse de Iaurt Zmeura si Piersici" – a dessert that promises to elevate your culinary repertoire! This luscious yogurt mousse, layered over a buttery biscuit base and studded with fresh raspberries and peaches, is not just a feast for the eyes but a symphony of flavors that dance on your palate. Perfect for any occasion, this no-bake dessert is surprisingly easy to make, requiring just 30 minutes of prep time and a little patience while it sets. Ready to impress your friends and family with this stunning treat? Read on to discover the secrets to crafting this delectable Romanian dessert!
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs
Cuisine: Romanian
Serves: 8 servings
Ingredients
- 200g biscuiti
- 100g unt topit
- 300g iaurt
- 200g smantana
- 150g zmeura
- 150g piersici
- 100g zahar
- 10g gelatina
- 1 lingurita extract de vanilie
Instructions
- Start by preparing your ingredients. Crush 200g of biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling over them with a rolling pin. Set aside.
- In a mixing bowl, combine the crushed biscuits with 100g of melted butter. Mix well until the crumbs are evenly coated with the butter.
- Press the biscuit and butter mixture into the bottom of a 23cm (9-inch) springform pan to form a firm base. Use the back of a spoon or your hands to ensure it is compact and even. Place the pan in the refrigerator to chill while you prepare the mousse.
- In a small bowl, dissolve 10g of gelatin in 50ml of cold water. Let it sit for about 5 minutes to bloom. After blooming, gently heat the mixture in the microwave or over a double boiler until the gelatin is fully dissolved. Do not let it boil.
- In a large mixing bowl, combine 300g of yogurt, 200g of sour cream, 100g of sugar, and 1 teaspoon of vanilla extract. Whisk together until smooth and well combined.
- Once the gelatin has cooled slightly, add it to the yogurt mixture and stir well to incorporate.
- Next, gently fold in 150g of raspberries and 150g of diced peaches into the mousse mixture. Be careful not to break the fruit too much; you want to keep some whole pieces for texture.
- Pour the yogurt mousse mixture over the chilled biscuit base in the springform pan. Smooth the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the mousse is set completely. For best results, let it chill overnight.
- Once the mousse is set, carefully remove the sides of the springform pan. You can garnish the top with additional raspberries and peach slices if desired before serving.
- Slice the tort into 8 equal servings and enjoy your delicious Romanian dessert!
Tips
- Ingredient Prep: Make sure all your ingredients are at room temperature before starting. This helps in achieving a smooth and creamy mousse.
- Crushing Biscuits: For a finer crumb, use a food processor; however, if you don’t have one, a rolling pin and a zip-lock bag work just as well!
- Gelatin Blooming: Don’t skip the blooming step for the gelatin, as it ensures that it dissolves properly and integrates smoothly into your mousse.
- Fruit Folding: When folding in the raspberries and peaches, do it gently to maintain the integrity of the fruit. This adds a lovely texture to your dessert.
- Chill Time: For the best results, allow the tort to chill overnight. This not only enhances the flavor but also ensures a perfectly set mousse.
- Serving Suggestions: Garnish with extra fresh fruit or a drizzle of honey for an added touch of elegance before serving.
- Springform Pan: Ensure your springform pan is tightly sealed to prevent any leaks during chilling. If you're worried, you can wrap the bottom with aluminum foil for extra protection.With these tips, you’ll be well on your way to creating a stunning and delicious tort that will leave everyone asking for seconds!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
