Preparation:
1. Heat oven to 350 degrees. Grease bottom only of springform pan, 9x3 inches. Line square pan, 8x8x2 inches, with aluminum foil; grease foil in bottom of pan.
2. Prepare brownie mix as directed on package for fudgelike brownies, using water, oil and eggs. Divide batter between pans; spread evenly. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely.
3. Mix granulated sugar and cornstarch in 3-quart saucepan. Stir in thawed raspberries and liqueur. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Let stand at room temperature until no longer warm.
4. Remove brownies from square pan, using foil to lift. Cut into 24 rectangles, 2 1/2x1 inch; sprinkle with powdered sugar. Release side of springform pan, and loosen around edge of brownies to make removing completed dessert easier; reattach side of pan. Arrange brownie rectangles vertically and with top sides facing outward around side of springform pan on brownie layer.
5. Beat 3 1/2 cups whipping cream in chilled large bowl with electric mixer on high speed until stiff. Fold thickened raspberry mixture into whipped cream. Pour into pan lined with brownies. Refrigerate about 4 hours but no longer than 24 hours.
6. Remove side of springform pan. Beat 1 cup whipping cream until stiff. Garnish torte with whipped cream and raspberries. Cover and refrigerate any remaining torte. |
