Berry Tiramisu Cake

User Reviews

5

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

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

Raspberry Sauce

  • 5 cups raspberry 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 cream cheese I used light, block
  • 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 salt

For Decorating Cake

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

Instructions

  1. Line the inside of an 8-inch springform pan with parchment paper (it should be taller than the side of the pan). Set aside.
  2. In a medium saucepan, combine the raspberries, water and sugar. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes
  3. 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.
  4. If you are substituting the mascarpone cheese, mix the cream cheese, sour cream and heavy whipping cream until smooth.
  5. With a Mixer, whisk cheese, powdered sugar, whipping cream, vanilla and a pinch of salt until soft peaks form (4 minutes).
  6. Assemble
  7. 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.
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5

30 reviews
Excellent

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