From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1-1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 32-35 large gingersnaps (2-1/2 inches in diameter)
  • 1/4 cup medium-dry sherry
  • Strawberry slices, to garnish
  • Mint leaves, to garnish
  • 2 eggs
  • 1 cup sugar
  • Juice of 2-3 lemons (equal to 4 tablespoons)
  • Zest of 1 lemon, finely grated
  • 4 tablespoons butter or margarine
  • 1 tablespoon cornstarch
  • 1 cup cold water

Whip cream until thickened.  Add powdered sugar and continue beating cream until stiff.  Dip gingersnaps one at a time in sherry, shaking off excess.  To form torte, sandwich together 4 or 5 cookies at a time with whipped cream (about 1/4-inch thickness between each cookie).  Stand sandwiched cookies on edge, forming a horizontal log as you go.  When all cookies form 1 log, frost the sides.  Place in the refrigerator and chill for 4 to 6 hours.

For sauce:  Beat eggs in the top of a double boiler.  Gradually add sugar.  Add lemon juice, zest and butter.  Dissolve cornstarch in cold water.  Add to lemon mixture and cook in top of double boiler over simmering water until mixture has consistency of a thin sauce, about 5 minutes.  Cool to room temperature, then chill.  Serve cold.

To serve, slice each portion diagonally.  Using the back of a spoon, spread about 2 tablespoons of sauce on a dessert plate and top with a slice of torte.  Garnish with fanned strawberry slices and mint leaves.

SERVES: 6 - 8

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