Cranraspberry Mousse Torte

Name: Cranraspberry Mousse Torte
Yield: 8 servings
Ingredients: Filling; 10 oz (300 g) frozen unsweetened raspberries thawed; 12 oz (340 g) fresh or frozen cranberries; 1 cup (250 mL) sugar; 1 pouch (1/4 oz/7 g) unflavored gelatin; 1/2 cup (125 mL) plain yogurt; 1 1/4 cups (310 mL) 35 % cream; Crust; 1/4 cup (60 mL) sugar; 1/4 cup (60 mL) orange liqueur or orange juice; 7 oz (200 g) crisp ladyfingers (1; 5 pkgs)

Not too sweet, this festive dessert is pretty as a picture.

Prep: 30 min
Cooking: 5 min - 10 min
Refrigeration: 2 h 15

Yields 8 servings

Ingredients

Filling
10 oz (300 g) frozen unsweetened raspberries thawed
12 oz (340 g) fresh or frozen cranberries
1 cup (250 mL) sugar
1 pouch (1/4 oz/7 g) unflavored gelatin
1/2 cup (125 mL) plain yogurt
1 1/4 cups (310 mL) 35 % cream
Crust
1/4 cup (60 mL) sugar
1/4 cup (60 mL) orange liqueur or orange juice
7 oz (200 g) crisp ladyfingers (1,5 pkgs)

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Preparation

Filling

:Press raspberries and juice firmly with back of spoon, through a sieve into saucepan (discard seeds). Add cranberries and sugar. Cook over medium heat, 5 min. stirring frequently and crushing cranberries until smooth.

In small bowl, sprinkle gelatine over 1/4 cup (60 mL) water; let stand 2 min. Stir into hot cranberry mixture. Refrigerate, stirring occasionally until thickened slightly, about 1 1/4 hrs. Stir in yogurt.

Whip cream until soft peaks form; fold into cranberry mixture.

Crust:

In small saucepan, heat sugar with liqueur and 2 tbsp (30 mL) water, stirring until sugar dissolves. Trim biscuits to 3 inch (7.5 cm); brush both sides with orange mixture. Place biscuits, side by side, rounded end up, against side of 9-inch (23 cm) springform pan. Brush enough of remaining biscuits with syrup to fit bottom of pan. Trim and use ends of biscuits to cover bottom of pan. Spoon cranberry mixture into pan. Chill until set. Garnish with sweetened whipped cream.