Holiday Torte

By apachefreight

Ingredients

• 1 (8-ounce) container mascarpone cheese
• 1/2 (8-ounce) package cream cheese, softened
• 1/4 cup confectioners' sugar, Domino
• 1 cup sweet sherry
• 18 ladyfinger biscotti, Alessi Biscotti Savoiardi
• 2 (6-ounce) can ( to e=weigh down layers)
• 1 (8-ounce) container frozen nondairy whipped topping, thawed, Cool Whip

Preparation

Step 1

1. In a large bowl, whisk together cascarpone, cream cheese, and sugar until smooth.

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

3. In a shallow bowl, pour sherry. Dip 6 biscotti in sherry, and place in the bottom of prepared pan. Top with half of the raspberries and half of cheese micture. Dip another 6 biscotti in sherry, and repeat layers. Dip remaining 6 biscotti in sherry, and place on top of torte. Fold parchment paper over biscotti. Cover tightly with plastic wap. Place 3 (15-ounce) 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 a serving palte. Remove and discard parhment paper. Top with whipping topping.