Whipped Caramel Cream Torte


  • 2 cupsbiscoff cookies, crushed
  • 6 tablespoonsbutter melted
  • 3/4 cupmy salted caramel sauce, located in my profile and search
  • 8 ouncesmascarpone cheese, at room temperature
  • 2 cupsheavy whping cream, cold
  • 1/2 cupconfectioner's sugar
  • 1 teaspoonvanilla extract
  • 1 1/2 tablespoonscold water
  • 1/2 teaspoonunflavored gelatin
  • 1 cupheavy whipping cream, cold
  • 3 tablespoonsconfectioner's sugar
  • 1 teaspoonvanilla extract
  • 1/4 cupmy salted caramel sauce
  • 4 ouncesgood quality milk chocolate, chopped +


1_ Make crust

2_ Spray a 9 inch springform pan with bakers spray

3_ Combine biscoff cookie crumbs and melted butter in a bowl

4_ Press into a 9 inch springform pan and freeze while preparing filling

5_ Make filling

6_ In a large bowl beat cream until it holds its shape

7_ Beat in another bowl marscapone, caramel sauce, confectioner's sugar and vanilla until smooth

8_ Fold whipped cream into marscapone / caramel mixture until uniform in color

9_ Spread into prepared crust, refrigerate while preparing topping

10_ Make whipped cream topping

11_ Add cold water to small heat proof bowl and sprinkle with gelatin, let stand 5 minutes to soften

12_ Bring a small skillet of water to a simmer and add bowl with gelatin, stir until dissolved and clear. Turn off heat and let it sit in warm water while beating cream

13_ Beat cream until it forms soft peaks, then beat in sugar, liquid gelatin and vanilla until it holds its shape

14_ Top caramel filling with whipped cream, refrigerate at least 6 hours before releasing sides of springform pan

15_ Release sides of springform pan

16_ Garnish torte

17_ Heat the caramel just until pourable and drizzle over torte

18_ Melt milk chocolate in microwave until melted and drizzle on torte. Refrigerate about 15 minutesto set caramel and chocolate