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It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.—Tina Sawchuk, Ardmore, Alberta
Nutritional Facts 1 serving (1 piece) equals 572 calories, 39 g fat (23 g saturated fat), 158 mg cholesterol, 354 mg sodium, 54 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Berries 'n' Cream Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p213
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Aug. 08, 2010 by tweety1216
Also, because there is so much cream, I put an extra layer of cream on top of the berries before the next layer of cookie. It holds it together better and softens the cookie just enough so it won't crumble.
I used a 9 inch round cake pan so all the cookie layers were exactly the same size. It was a hit for our company cookout :)
Reviewed on Jun. 28, 2010 by greeno86
We sliced with a serated knife with no problems at all.
I have made this recipe twice and both times brought rave reviews and many requests for the recipe. it is easy to make, beeutiful to look at and tasty too. Can't beat that.
Reviewed on Jun. 24, 2010 by gingera
How do you cut it without it crumbling? It is beautiful and I'm sure it tastes great.
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