Okay, picture this: a drawer full of old family recipes, bits of almond flour, and the creamiest mascarpone you can imagine—all coming together into a dessert that feels like a warm hug from your grandma. This Almond Mascarpone Torte is one of those treasures I found tucked away during a lazy Sunday kitchen cleanup. It’s nutty, rich, and just the right touch creamy, making it perfect for when you want to impress without fuss. Plus, it’s so silky smooth, your fork will practically melt through each slice. Trust me, once you whip this up, your house will smell like toasted almonds and vanilla—pure comfort on a plate.
Quick Facts
Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
1 ½ cups almond flour (finely ground almonds)
1 cup mascarpone cheese, softened
¾ cup granulated sugar
3 large eggs, separated
2 tsp pure vanilla extract
1 tbsp all-purpose flour
½ tsp almond extract (optional but heavenly)
Pinch of salt
For the Garnish:
Powdered sugar for dusting
Toasted sliced almonds (for extra crunch)
Fresh berries or a light berry compote (optional)
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9-inch springform pan. In a large bowl, combine your almond flour, all-purpose flour, sugar, and a pinch of salt. This dry mix sets the tender, nutty base of the torte.
Step 2:
In a separate bowl, beat the egg yolks with the mascarpone, vanilla extract, and almond extract until the mixture is silky smooth and luscious—about 2 to 3 minutes with an electric mixer.
Step 3:
Now, gently fold the dry ingredients into the mascarpone mixture. Take your time here; you want it combined but not overworked to keep it light.
Step 4:
In a clean bowl, whip the egg whites with a pinch of salt until they hold stiff peaks. This is the magic that adds air and lightness to the torte.
Step 5:
Carefully fold the egg whites into the almond mixture in three parts. Use a spatula and fold gently so you keep all that lovely airiness intact.
Step 6:
Pour the batter into your springform pan and bake for about 35-40 minutes, or until the top turns golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let it cool completely before releasing from the pan.
Variations & Tips
For an extra nutty crunch, fold in ¼ cup chopped toasted almonds before baking.
Substitute almond flour with hazelnut flour for a different but equally delicious twist.
If you don’t have mascarpone, cream cheese works but expect a slightly tangier flavor.
Adding a teaspoon of lemon zest brightens the flavors perfectly.
If your batter feels too thick, a splash of heavy cream or milk can loosen it gently.
Don’t rush the egg whites’ folding step—it helps keep the texture light and airy instead of dense.
How I Like to Serve It
This torte shines on its own, dusted with powdered sugar and topped with a handful of toasted almond slices. For a festive touch, I love draping it with fresh raspberries or a simple berry compote—especially during summer afternoons. It pairs beautifully with a cup of strong espresso or a cozy chai latte when the weather turns cooler.
Notes
Store leftovers covered in the fridge for up to 3 days; bring to room temp before serving.
If you want to prep ahead, bake the torte and keep it chilled; let it sit out 30 minutes before eating for best texture.
Closing: This Almond Mascarpone Torte blends simple ingredients into a stunning, effortless dessert that always makes me feel right at home in the kitchen.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
