- Fresh Raspberry Tiramisu Cake
This Fresh Raspberry Tiramisu Cake is a show-stopping dessert that artfully combines the creamy richness of classic tiramisu with the lightness of a fluffy sponge cake. Layered with silky mascarpone cream, vibrant raspberry compote, and just a hint of coffee, this cake is a luxurious yet refreshing treat. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this elegant dessert is sure to impress.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup strong brewed coffee, cooled (for soaking the cake layers)
For the Tiramisu Filling:
- 1 cup mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Layer:
- 1½ cups fresh raspberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
For Assembly:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- Cocoa powder, for dusting
Directions
1. Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternately add the dry ingredients and milk, beginning and ending with the dry mix. Mix until just combined.
Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Mascarpone Filling:
In a large bowl, beat together mascarpone, powdered sugar, and vanilla until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined. Set aside.
3. Make the Raspberry Compote:
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Simmer for 5–7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
Mash or strain for a smoother texture, if desired. Cool completely before using.
4. Assemble the Cake:
Slice each cooled cake in half horizontally to create four layers.
In a shallow bowl, mix the coffee and optional liqueur.
Place the first cake layer on a serving plate. Brush lightly with the coffee mixture.
Spread a layer of mascarpone filling, followed by a few spoonfuls of raspberry compote.
Repeat with remaining layers, finishing with mascarpone on top.
Decorate with fresh raspberries and dust with cocoa powder.
5. Chill and Serve:
Refrigerate the cake for at least 2–3 hours (or overnight) to set the layers and meld the flavors.
Slice and serve chilled for the best texture and taste.
Tips for Success
- Choose fresh, ripe raspberries for the brightest flavor and best texture.
- Don’t oversoak the cake layers. A light brushing of coffee is all you need for moisture and flavor without sogginess.
- Make it ahead of time. This cake tastes even better the next day once it’s chilled and set.
- Skip the liqueur for a family-friendly version. The brewed coffee alone adds plenty of depth.
Conclusion
Light yet indulgent, this Fresh Raspberry Tiramisu Cake brings together the elegance of a layered dessert with the bold flavors of tiramisu and the fruitiness of summer berries. With its stunning presentation and irresistible taste, it’s destined to become a new favorite at any gathering.