Ingredients & Directions
See part 1
Remove the side of the pan and transfer the torte to a serving plate,
discarding the plastic wrap. Spread a thin layer of the frosting on the top
and side of the torte and freeze the torte for 10 minutes, or until the
frosting is firm. Transfer the remaining frosting to a pastry bag fitted
with a decorative tip (such as a basket-weave tip), pipe it over the torte,
and freeze the torte for at least 30 minutes and up to 4 hours. Let the
torte stand in the refrigerator for 30 minutes before serving and garnish
it with the strawberries.
Yields
1 servings
