Greek tourta with ladyfingers

A layered Greek refrigerator dessert made with ladyfingers, whipped cream, almonds and chocolate. This is a refreshing, simple to make, no bake dessert that is perfect for warmer weather.

This dessert comes straight from Greece! When my dear Thea Voula was visiting us this summer she was ready and excited to share another recipe with us, and with all of you! You may remember that the last time she visited she taught us how to make her amazing ekmek kataifi and her pasta flora. She also shared other recipes, but those we are holding onto for a little while longer!

This visit she was excited to share her tourta; that was how she referred to it, simply as a tourta. She shared that this was a particularly popular dessert in the summer because it required no baking and was enjoyed straight from the refrigerator.

When Thea Voula makes this dessert in Greece she calls her local bakery and places an order for freshly made savoiardi or ladyfingers. She picks them up the next day and within a few hours she has this lovely layered dessert to share with her family and anyone who might pop in for a visit.

Why this recipe is great

I love a dessert that does not require me to turn on an oven! Especially during the hot days of summer, being able to assemble a dessert without baking is a real treat. That is why I love ice cream cakes (have you tried my Melomakarona ice cream cake?) and desserts like this Greek tourta with ladyfingers!

The flavour of this dessert is amazing and so are the textures. You have the cake-like texture of the ladyfingers, the creaminess of the whipped cream and the crunch of the nuts – so, so good!

Even non-bakers, or non-dessert-makers will find success with this recipe. It is really straightforward and I have written the steps in a way that makes everything super clear! Also, because this is a no-bake refrigerator dessert it is quite forgiving. You can make a few mistakes, and it will still be great!

Key ingredients

You will need several ingredients for this tourta, but they are all easy to find, and you likely already have many of these on hand, especially if you like to bake!

Almonds I like to use whole almonds that are either roasted or unroasted. The important thing is that they have no additional flavouring added. I use almonds with the skin on as I find that they are visually more appealing in this tourta.

Semi sweet chocolate I ideally use Baker’s chocolate for this recipe. It typically comes in a relatively thick bar, making it easy to shave off using a vegetable peeler, or to chop up using a knife.

Whipping cream This is cream that has a 35% milk fat content. It is this milk fat that allows the cream to whip up and stabilize.

Icing sugar I like to use icing sugar (also called confectioner’s sugar) to sweeten the whipped cream. It dissolves nicely into the whipping cream and sweetens it evenly.

Almond extract This is a potent liquid flavouring! Pure almond extract (ideal) has an intense almond flavour and aroma and a little goes a long way. If you don’t have it, you can skip it (although it really does add a lot to the dessert).

Metaxa The quintessential Greek spirit! This is a cross between a cognac and a brandy and is a lovely orange flavoured liqueur. So good! And so iconically Greek! I use it in the whipping cream and also in the milk mixture that I dip the ladyfingers into.

Cocoa powder I use unsweetened cocoa powder in this recipe. I either use Dutch processed or natural cocoa powder, depending on what I have on hand.

Whole milk I use whole milk in this tourta. Sometimes I use lactose-free milk, if that is what I have on hand but regular milk also works.

Sugar To sweeten the milk mixture that I will dip the lady fingers into I use regular granulated sugar.

Ladyfingers These biscuits are also called savoiardi or sponge fingers. They are shaped like long, thin fingers, hence their common name, ladyfingers. They have a crips exterior and an airy interior and are great at absorbing flavours when they are dipped into liquid.

How to make this Greek tourta

Making this refrigerator dessert is very simple. There is no baking involved, so you don’t have to turn on the oven, or worry about whether the cake is done or not. All you have to do is assemble, and let chill.

Preparation

Step 1
Toast your almonds in a dry skillet set over medium heat until fragrant. Stir regularly and be careful not to burn your almonds. Remove from heat and then use a food processor or knife to chop them into chunks. Set aside.

Step 2
Using a vegetable peeler or a sharp knife, shave your chocolate into small chocolate curls. Alternatively you can grate the chocolate, or for larger chunks, you can chop it up with a large knife. Set aside.

Step 3
Prepare the whipped cream by combining the whipping cream, icing sugar (sifted), almond extract and Metaxa in the bowl of your stand mixer. Using the whisk attachment, beat on medium to medium high heat until stiff peaks form. Set aside.

Step 4
In a small bowl combine the cocoa powder with about 2 tablespoons of milk. Whisk well until the cocoa powder has dissolved and there are no chunks left. Add this to the remaining milk and then add the sugar and Metaxa. Mix well to combine. Set aside.

Instructions to assemble the tourta

Step 1
Have your 9 x 11 inch rectangular pan ready. Take your ladyfingers and dip them quickly, one at a time, into the milk mixture. Immediately place them into your baking pan. Continue until you have a layer of ladyfingers which completely cover the bottom of your pan.

Step 2
Spread half of the whipped cream evenly over the lady fingers. Next sprinkle on half of the almonds and then half of the chocolate. Repeat the process with the lady fingers to create a second layer. Top that with the remaining whipping cream, the remaining almonds and the remaining chocolate.

Step 3
Place your assembled tourta in the refrigerator, uncovered, for at least 4 hours before serving.

Helpful hints

You do not need to be a baker to make this Greek tourta with ladyfingers – there is no baking required! However there are some tips that will help you make this dessert as amazing as possible.

The amount of ladyfingers you need might vary

In my recipe I used less than 500 grams of ladyfingers; my bag was 500 grams and I had a few leftover. Depending on the size and shape of your ladyfingers you may need 500 grams or a bit less. You should not need more than that however if you are using traditional ladyfinger biscuits.

How to toast almonds

I like to toast my almonds in a dry skillet set over medium-low to medium heat. Although some people like to toast their nuts in the oven, spread on a cookies sheet, I find that the stovetop offers more control and is easier. I toast my almonds whole, and then I chop them up. This is because toasting already chopped nuts can lead to burning bits that are smaller than others. I also stir regularly – I do not leave them unattended! You have to be close to make sure they do not burn, and also to notice the nutty smell that appears when they are ready.

How to shave chocolate

In order to shave chocolate it is easiest to start with chocolate that is either chilled or partially frozen, otherwise it will start to melt in your hand as you are holding it! I use a vegetable peeler to do this as I find it is the easiest and safest way (versus using a sharp paring knife).

How to whip cream

The key to making whipped cream is to use the right cream of course, and this means cream that is 35 % milk fat. Do not try to skimp on calories or fat here – it is not going to work. Another tip is to make sure that the ingredients for the whipping cream, and the bowl and whisk you will be using, are as cold as can be. Although I honestly don’t always do this, when I have the time, and the freezer space, I place both my metal bowl and whisk attachment in the freezer for about an hour before preparing my whipped cream.

Sift your dry ingredients

In this case I mean sift your cocoa powder and your icing sugar. Both of these ingredients have a tendency to create small clumps. These clumps can be difficult to break apart when you are trying to incorporate the icing sugar and the cocoa powder into the other ingredients. Sifting them before adding them is a way to solve this nuisance.

How to dissolve your cocoa powder

I find it much easier to dissolve my cocoa powder (which I have sifted!) in a small quantity of milk first. I create a thick mixture which I then add to the rest of my milk.

How long to soak your ladyfingers

Really, all they need is a quick dunk! Most ladyfingers that you will purchase are thin and all you need is a quick soak in the liquid for them to absorb the flavour. Too long and they risk falling apart or becoming very mushy in your dessert; you don’t want this. I basically dip the ladyfingers in and immediately remove them from the milk mixture. Note that, my aunt gets her savoiaridi fresh from the bakery. She says that she dips them in a warmed up milk mixture for a bit longer than I do here and she even squeezes them a bit before placing them in the tray. I do not think that this technique works with store-bought, packaged biscuits.

Recipe substitutions

Use different nuts

Although almonds are what I use here, and what my aunt uses, you can choose a different type of nut if you prefer. Pecans or pistachios would work well, as would walnuts or even hazelnuts. If you want to really go crazy, you can use a combination of nuts. The only recommendation is to toast them regardless of what you use, and to make sure you use unflavoured nuts.

Use different types of chocolate

I like to use bars of semi-sweet chocolate in this recipe but you can switch this up! You could actually use chocolate chips – this would make it easier as there would be no shaving or chopping of chocolate involved. I would recommend you use the mini chocolate chips however as biting into a cold (remember this dessert is kept in the refrigerator) regular sized chocolate chip might be a bit much.
You can also use dark chocolate or unsweetened chocolate instead of the semi-sweet that I use here. Alternatively, you can use regular milk chocolate.

Omit or change the alcohol

My aunt uses Metaxa in both the milk mixture and the whipping cream. It is a lovely addition, and you can definitely taste it in the dessert, but it is not overpowering. It is perfect! If you would prefer not to use alcohol however, simply omit it. If you would like to add some alcohol but don’t have Metaxa, then you can use a brandy or cognac, or another orange-flavoured liqueur. A coffee flavoured liqueur would also work really well, as would something like an Irish cream liqueur.

How to store

This Greek tourta with ladyfingers needs to be kept in the fridge. After assembling it, chill it uncovered for at least 4 hours before serving. After that, keep the dessert, covered, in the refrigerator for up to 4 – 5 days.

This dessert does not freeze well.

How to serve

This Greek tourta is best served right from the refrigerator. It makes a lovely after dinner dessert, or a treat to offer to guests if they come over for a Greek coffee or a bit of Chamomile tea. Of course, if the mood strikes, a cold Frappé, (Greek cold coffee) also works well!

Related recipes

If you like this Greek dessert from our aunt, and you like layered dessert, I think you will love these recipes too!

Greek ekmek kataifi with apple This is my version of an apple pie flavoured Ekmek kataifi recipe that I got from my aunt (see below!). It turned out even better than I had hoped!

Greek ekmek kataifi This recipe also comes from my Thea Voula in Kalamata, and it is the most amazing ekmek kataifi I have ever tasted – and many agree! Layers of syrup soaked kataifi, custard and a whipped topping. Perfect proportions, perfect flavour, simply a perfect dessert!

Pasta Flora (Greek jam tart recipe) Another recipe from dear Thea Voula! This classic Greek dessert is a simple one – a layer of pastry topped with jam and decorated with a lattice of dough. So simple, and so perfect with a cup of coffee.

Greek melomakarona trifle I love this! I made this beautiful, layered melomakarona trifle for the holidays last year and it was a serious hit! Start by making my fail proof, viral, melomakarona cookie recipe and then make this dessert. It is a showstopper!

Thanks for sharing!