Tiramisu-Berry Tiramisu Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sponge Cake:
6 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour
½ tsp baking powder
Tiramisu Cake Syrup, Fillings & Cream:
12 oz raspberries, divided
6 Tbsp (3 oz) orange liqueur, divided
⅓ cup granulated sugar+2 Tbsp for sauce
16 oz mascarpone cheese, refrigerated
1 tsp vanilla extract
1½ cups heavy whipping cream, (36% milk fat)
1lb strawberries, slice, keep 6 berries for top
1 pint blueberries (2 cups) divided
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Directions: |
Directions:How to Make Berry Mascarpone:
Bake the easy 4-ingredient sponge cake. Once cakes are at room temp, use serrated knife to cut in half for a total of 4 layers.
In small bowl, combine ½ package raspberries, ¼ cup water, 4 Tbsp orange liqueur & 2 Tbsp sugar. Mash together with a fork; set aside.
Just before assembling cake, make the cream: In large bowl, use spatula to fold together 16 oz mascarpone cheese & 2 Tbsp orange liqueur until well incorporated.
In second large mixing bowl, beat with mixer 1½ cups heavy cream, ⅓ cup sugar & 1 tsp vanilla just until fluffy with soft peaks.** Use spatula to fold half the whipped cream into mascarpone to lighten it then fold in remaining cream; blend until fully incorporated.
How to Assemble Berry Tiramisu Cake:
Place your first cake layer on serving platter; use a spoon to spread ¼ of raspberry syrup (no need for perfection). Top with ¼ of cream & generous layer of sliced strawberries and whole blueberries. Repeat with remaining layers; cover top with remaining whole strawberries, raspberries and blueberries. *** |
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Personal
Notes: |
Personal
Notes: **Mascarpone stabilizes/stiffens soft whipped cream so don't over-beat or it will become grainy when blended with mascarpone.
***If you push cream & berries slightly past cake's edges, it will look prettier when stacked. Cake can be served right away, if you refrigerate 1-2 hours, it will be easier to slice.
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