Kiwi Fruit Mousse and Sponge Finger Torte Recipe
How to make Kiwi Fruit Mousse and Sponge Finger Torte
Method
- Line a 19cm springform pan with plastic wrap. Lay sponge fingers on bottom of pan.
- To make the mousse, peel and cut the kiwi fruit. Place in a blender with lemon juice and purée until smooth. Combine the chocolate and 40ml of cream in the microwave, stirring until melted.
- In a bowl, beat remaining cream with icing mixture, until stiff, then set aside.
- In another bowl mix together cream cheese, caster sugar, kiwi fruit mix and vanilla. Add chocolate to mix. Fold in prepared cream mixture.
- Spoon half the mousse onto base of sponge fingers, place another layer of sponge fingers on top of mousse and repeat with remaining mousse.
- Place in fridge to set for 4 hours or overnight.
- Remove torte from springform pan and place extra sponge fingers around the outside of the torte. Secure with twine or decorative ribbon around sponge fingers, to keep in place.
- Place cut kiwi fruit and berries on top of mousse before serving.
Recipe: Courtesy of Colleen, ALDI Test Kitchen.