Berry Tiramisu Cake

Name: Berry Tiramisu Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 Servings
Ingredients: 1 prepared angel food cake; 5 cups raspberries; 2 cups water; 1/2 cup sugar; 3 Tablespoons cornstarch or arrowroot; 1 1/3 cups Mascarpone cheese OR for a substitution; 1 8 ounce block of cream cheese; 1/2 cup sour cream; 1/4 cup heavy whipping cream; 1 1/2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; pinch of salt; 2-3 cups fresh blueberries; 1/2 cup fresh raspberries

User Reviews

5.0

30 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
12 Servings
Course
Dessert
Cuisine
American

Berry Tiramisu Cake

Francis Bryant

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No-bake berry tiramisu cake is light and refreshing. We use a pre-made cake or lady fingers for simplicity. Share at any spring or summer gathering.

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Ingredients

Servings

1 prepared angel food cake Pound Cake or package of Ladyfinger cookies

Raspberry Sauce

5 cups raspberries I used frozen
2 cups water
1/2 cup sugar
3 Tablespoons cornstarch or arrowroot
1 1/3 cups Mascarpone cheese OR for a substitution
1 8 ounce block of cream cheese I used light
1/2 cup sour cream
1/4 cup heavy whipping cream

Whipped Cream

1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
pinch of salt

For Decorating Cake

2-3 cups fresh blueberries
1/2 cup fresh raspberries

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Instructions

Line the inside of an 8-inch springform pan with parchment paper (it should be taller than the side of the pan). Set aside.
In a medium saucepan, combine the raspberries, water and sugar. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes
Break up raspberries if needed and strain through a fine sieve into a heat proof bowl. Throw out seeds and return raspberries to the saucepan. In a small mixing bowl whisk together cornstarch with a 1/4 cup of the raspberry sauce until smooth. Add back into the saucepan and bring to a boil over medium heat. Stir constantly until it begins to thicken. Remove from heat and cool completely. Put through sieve once again if you notice more seeds.
If you are substituting the mascarpone cheese, mix the cream cheese, sour cream and heavy whipping cream until smooth.
With a Mixer, whisk cheese, powdered sugar, whipping cream, vanilla and a pinch of salt until soft peaks form (4 minutes).
Assemble
Place half of the cake on the bottom of the pan breaking into pieces to cover the surface. Top with half of the cooled raspberry mixture, then spread half of the whipped cream on top. Repeat: cake, raspberry sauce and whipped cream. Refrigerate for a couple of hours before serving. Remove from springform pan and decorate as desired.