This Raspberry Tiramisu Cake combines the classic flavors of tiramisu with the fresh, tart taste of raspberries, creating a unique and delightful dessert. The cake features layers of soft sponge cake soaked in coffee, filled with a rich mascarpone and whipped cream mixture, and studded with fresh raspberries. Topped with more raspberries and a glistening layer of jelly, this cake is as visually appealing as it is delicious.
Why You'll Love This:
If you're a fan of traditional tiramisu but crave something a little different, this raspberry version is perfect. The addition of fresh raspberries cuts through the richness of the mascarpone and cream, adding a light, fruity note that makes each bite irresistible. The jelly topping not only adds a beautiful finish but also enhances the raspberry flavor, making this cake a refreshing twist on a classic dessert.
Perfect Occasion:
This cake is ideal for special occasions such as birthdays, anniversaries, or any gathering where you want to impress your guests. It's also perfect for summer parties or as a festive dessert during the holiday season. Its elegant appearance and exquisite combination of flavors make it a standout choice for any dessert table.
Decoration Tips:
For an extra touch of elegance, arrange fresh raspberries in a decorative pattern on top of the cake before adding the jelly. You can also sprinkle some powdered sugar over the raspberries for a snowy effect, or garnish with mint leaves to add a pop of color. Consider serving each slice with a dollop of whipped cream or a drizzle of raspberry sauce for even more indulgence.
Ingredients:
- For the Sponge Cake:
- 3 eggs
- 1 cup less sugar
- 1 packet vanilla sugar
- 1 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- For the Filling:
- 500g mascarpone or cream cheese
- 400ml heavy cream
- 2 packets cream stabilizer (optional)
- 3 tablespoons powdered sugar
- 1 tablespoon lemon juice (optional)
- 1 packet vanilla sugar
- 200g raspberries, halved
- For the Assembly:
- 1 cup coffee, cooled
- 300g raspberries for topping
- 1 packet cake jelly (prepared according to package instructions)
Instructions:
- Prepare the Sponge Cake:
- Preheat the oven to 180°C (356°F) and line a 24cm cake pan with parchment paper, greasing the sides.
- In a large bowl, whisk eggs, sugar, and vanilla sugar until pale. Sift in flour, cornstarch, and baking powder, folding gently to incorporate.
- Pour the batter into the prepared pan and bake for about 20 minutes. Let cool.
- Make the Filling:
- Whip the heavy cream with cream stabilizer until stiff.
- In another bowl, mix mascarpone, powdered sugar, lemon juice (if using), and vanilla sugar until smooth.
- Fold in whipped cream and raspberries gently.
- Assemble the Cake:
- Slice the cooled sponge horizontally into two layers.
- Place the bottom layer back into the cake pan and moisten with coffee.
- Spread half of the cream mixture over the cake, then place the second layer on top and moisten with more coffee.
- Top with the remaining cream and refrigerate for 2 hours.
- Finish the Cake:
- Prepare the jelly according to package instructions.
- Arrange raspberries on top of the cream and pour over the jelly.
- Chill for at least 2 more hours before unmolding and serving.
Enjoy this luscious Raspberry Tiramisu Cake, a fabulous treat that combines the best of both worlds: the creamy texture of tiramisu and the fresh zest of raspberries!