Holiday Torte

Serves 8

Ingredients:

8 oz Mascarpone Cheese

8 oz Cream Cheese, softened

1/4 cup Confectioners' Sugar

1 cup Sherry or Apple Cider

18 Ladyfinger Biscotti

12 oz Raspberries, fresh

3 (15 oz) Cans (to weigh down layers)

8 oz Cool Whip

Method:

1) In a bowl, whisk together mascarpone, cream cheese, and sugar until smooth.

2) Spray an 8 inch loaf pan with nonstick spray. Line with parchment paper, allowing 3 to 4 inches to extend over sides of pan.

3) In a shallow bowl pour sherry or cider. Dip 6 biscotti in liquid, and place in the bottom of prepared pan. Top with half of the raspberries and half of the cheese mixture. Dip another 6 biscotti in the liquid, and repeat layers. Dip remaining 6 biscotti in liquid, and place on top of torte. Fold parchment paper over biscotti. Cover tightly with plastic wrap. Place 3 (15 oz) cans on top of plastic wrap to weigh down torte. Refrigerate for at least 8 hours or overnight.

4) Remove cans from top of torte. Remove and discard plastic wrap. Unfold parchment paper. Invert torte onto serving plate. Remove and discard parchment paper. Top with Cool Whip.

From Sandra Lee Semi-Homemade Magazine, December 2010, pg. 44