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Apple and mascarpone torta

Australian Gourmet Traveller Italian dessert recipe for apple and mascarpone torta.

By Emma Knowles
  • Serves 10
  • 20 mins preparation
  • 1 hr cooking plus cooling
Apple and mascarpone torta
Apple and mascarpone torta


  • 70 gm softened butter
  • 110 gm (½ cup) raw caster sugar
  • grated rind of 1 lemon, Finely
  • 1 egg
  • 90 gm self-raising flour
  • 50 gm (1/3 cup) plain flour
  • 175 ml milk
  • 150 gm mascarpone
Mascarpone filling
  • 350 gm mascarpone
  • 40 gm raw caster sugar
  • ½ egg, lightly beaten
  • grated rind of 1 lemon, Finely
Apple topping
  • 1 small Granny Smith apple, thinly sliced widthways
  • of ½ lemon, Juice
  • melted butter, For brushing
  • demerara sugar, For scattering
  • icing sugar, For dusting


  • 1
    Preheat oven to 170C. Beat butter, caster sugar and lemon rind in an electric mixer until pale and fluffy (2-3 minutes), scrape down sides of bowl and beat in egg. Sift in flours, fold to combine, stir in milk and mascarpone, spoon into a 23cm-diameter springform tin, buttered and dusted with flour, smooth top.
  • 2
    For mascarpone filling, whisk ingredients in a bowl until smooth, then spoon over cake batter and smooth top.
  • 3
    For apple topping, toss apple slices in lemon juice and arrange, overlapping slightly, on top of mascarpone mix. Brush with melted butter, scatter with demerara sugar, bake until golden and risen (50 minutes-1 hour). Cool in tin for 20 minutes, then run a sharp knife around sides of tin to loosen cake, remove sides of tin, cool cake to room temperature and dust with icing sugar. Torta will keep stored in an airtight container for 2 days.