Mark Ferri
Torta Caprese with Frozen Yogurt
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Torta Caprese with Frozen Yogurt

Brooks Headley, Del Posto, New York City - November 2013

For 6 servings (requires advance preparation)

Yogurt sorbet:

  • 2 cups labne
  • 1 1/4 cups simple syrup
  • 1/8 tsp. salt

Blend all ingredients in large bowl with immersion blender; process in ice cream maker; cover in airtight container; freeze until firm.

Assembly:

  • 1 3/4 cups walnuts, chopped
  • 1 1/2 cups bittersweet chocolate, chopped
  • 2 tsps. salt
  • 1 cup granulated sugar
  • 10 1/2 Tbsps. unsalted butter, melted
  • 4 lg. eggs, separated
  1. Heat oven to 325°F.

  2. Pulse walnuts, chocolate, salt, and 3/4 cup sugar until finely chopped; place mixture in large bowl; add butter; stir well; stir in egg yolks; reserve.

  3. Whisk egg whites in the bowl of electric mixer until frothy; with motor running, gradually add remaining 1/4 cup sugar; beat to firm peaks; fold into walnut mixture; spread out in quarter baking sheet; bake until caketester inserted into the center comes out clean (20 to 25 minutes); remove; let cool.

  4. To serve, cut torta into 2" by 1 1/2" pieces; stack 6 on a plate with scoop of sorbet alongside.

What to drink: Ferrando Caluso Passito 2004