Recipes

Strawberry Cookie Torte

• 2 cups (500 mL) whipping cream
• 1/4 cup (50 mL) icing sugar
• 3 tbsp (50 mL) orange-flavoured liqueur
• 1 tbsp (15 mL) grated orange rind
• 4 cups (1 L) Ontario Strawberries, washed, hulled and thinly sliced
• 1 pkg (400 g) coconut-flavoured rectangular sugar cookies or rectangular Social Teas

In large deep mixing bowl, whip cream; fold in icing sugar, liqueur and orange rind. Cover and refrigerate.

Line 9 x 5 inch (2 L) loaf pan with plastic wrap, allowing overhang. Set about half the whipped cream and half the strawberries aside for garnish.

Arrange 4 cookies on bottom of pan, spreading each with about 1 tbsp (15 mL) whipped cream mixture. Repeat with another layer of cookies and whipped cream, breaking cookies where necessary to fill gaps. Top with

some of the strawberries and whipped cream mixture. Repeat layers twice. Top with cookies.

Fold plastic overhang over torte and press down firmly. Wrap completely in plastic wrap and weigh down with heavy weight (tin can). Refrigerate 4 hours or overnight. Using plastic wrap as handles, unmould onto serving platter. Ice with reserved whipped cream. Garnish top and base with reserved berries. Cut with serrated knife to serve.