Fluffy Raspberry Torte Recipe

5 3 4
Fluffy Raspberry Torte Recipe
Fluffy Raspberry Torte Recipe photo by Taste of Home
Publisher Photo

Fluffy Raspberry Torte Recipe

Read Reviews
5 3 4
Publisher Photo
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 package (16 ounces) miniature marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream, whipped
  • 4 cups fresh raspberries
  • 1/2 cup chopped pecans

Directions

In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside.
In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.
Originally published as Fluffy Raspberry Torte in Taste of Home June/July 2005, p45

Nutritional Facts

1 slice: 398 calories, 21g fat (10g saturated fat), 50mg cholesterol, 197mg sodium, 53g carbohydrate (31g sugars, 4g fiber), 4g protein.

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 package (16 ounces) miniature marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream, whipped
  • 4 cups fresh raspberries
  • 1/2 cup chopped pecans
  1. In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside.
  2. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
  3. Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.
Originally published as Fluffy Raspberry Torte in Taste of Home June/July 2005, p45

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grniis2 User ID: 5615142 151512
Reviewed Sep. 30, 2013

"This was a delicious light tasting dessert. Most have cream cheese and I liked the use of marshmallows and whipping cream. I received lots of compliments from co-workers.

The recipe does not sat to spray pan with cooking spray, but next time I will. Filling and crust stuck to pan. Thanks TOH!"

MY REVIEW
Nitnole711 User ID: 5949391 61737
Reviewed Apr. 24, 2011

"Simple to make & delish! Love to make this in the summer!!"

MY REVIEW
bunnie1087 User ID: 1488482 64737
Reviewed Jan. 2, 2008

"This is the BEST torte ever... It is always requested in my family! So easy to make... It so good, it makes me look good!"

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