Mia Kouppa

https://miakouppa.com

Greek tourta with ladyfingers

A layered Greek refrigerator dessert made with ladyfingers, whipped cream, almonds and chocolate.

Prep Time40

Chilling time4

Total Time4 40

Course: Dessert

Cuisine: Greek

Diet: Vegetarian

Servings: servings

Calories: 575kcal

Author: Helen Bitzas

Equipment

1 9 X 11 inch baking pan
1 Stand mixer or hand held mixer
1 Frying pan
1 Vegetable peeler or sharp knife

Ingredients

2 cups almonds
1 cup semi sweet chocolate
473 ml whipping cream
1 ⅓ cups icing sugar sifted, See Recipe Note
1 teaspoon almond extract
1 tbsp Metaxa
2 ½ tbsp cocoa powder sifted, See Recipe Note
2 cups whole milk
1 tbsp sugar
1 tbsp Metaxa
500 grams lady fingers

US Customary - Metric

Instructions

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.
2 cups almonds
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.
1 cup semi sweet chocolate
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.
1 tbsp Metaxa, 473 ml whipping cream, 1 ⅓ cups icing sugar, 1 teaspoon almond extract
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.
2 cups whole milk, 1 tbsp sugar, 2 ½ tbsp cocoa powder, 1 tbsp Metaxa
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.
500 grams lady fingers
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.
Place your assembled tourta in the refrigerator, uncovered, for at least 4 hours before serving.

Video

Notes

Icing sugar and cocoa powder can sometimes clump up. For this reason it is best to sift it before adding it to the rest of your ingredients in the recipe. This makes it easier to incorporate into either the whipping cream (icing sugar) or milk (cocoa powder).

Nutrition