Raspberry tiramisu cake: a delicious fusion of coffee and fresh berries

This raspberry tiramisu cake combines the classic flavors of tiramisu with the fresh, tangy taste of raspberries, creating a unique and delicious dessert. The cake features layers of fluffy, coffee-soaked sponge cake, filled with a rich mixture of mascarpone and whipped cream and sprinkled with fresh raspberries. replaces the word nice with emptypped with more raspberries and a glistening layer of jelly, this cake is as visually appealing as it is delicious.

Why you'll love it:

If you're a fan of traditional tiramisu but want something a little different, this raspberry version is perfect. The addition of fresh raspberries cuts out the richness of the mascarpone and cream, adding a light, fruity note that makes every bite irresistible. The jelly topping not only adds a beautiful finish, but also enhances the raspberry flavor, making this cake a refreshing take 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 festive period. Its elegant appearance and exquisite combination of flavors make it a remarkable choice for any dessert table.

Decorating 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 a little 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 spoonful of whipped cream or a drizzle of raspberry coulis for even more deliciousness.

Ingredients:

• For the sponge cake:
  • 3 eggs
  • 1 cup less sugar
  • 1 sachet of vanilla sugar
  • 1 cup of flour
  • 2 tablespoons cornstarch
  • 1 teaspoon of baking powder
• For the filling:
  • 500 g of mascarpone or fresh cheese
  • 400 ml heavy cream
  • 2 packets of cream stabilizer (optional)
  • 3 tablespoons of powdered sugar
  • 1 tablespoon lemon juice (optional)
  • 1 sachet of vanilla sugar
  • 200 g raspberries cut in half

• For the Assembly:
  • 1 cup of coffee, cooled
  • 300 g raspberries for garnish
  • 1 packet cake jelly (prepared according to package directions)

Instructions:

1. Prepare the sponge cake:
   • Preheat the oven to 180°C (356°F) and line a 24cm cake tin with baking paper, greasing the sides.
   • In a large bowl, whisk the eggs, sugar and vanilla sugar until the mixture turns white. Sift in the flour, cornstarch and baking powder, folding gently to incorporate.
   • Pour the batter into the prepared pan and bake for about 20 minutes. Let cool.
2. Make the filling:
   • Whip the heavy cream with the cream stabilizer until stiff.
   • In another bowl, mix the mascarpone, powdered sugar, lemon juice (if using), and vanilla sugar until smooth.
   • Gently incorporate the whipped cream and raspberries.

3. Assemble the cake:
   • Cut the cooled sponge cake horizontally into two layers.
   • Return the bottom layer to the cake pan and moisten it with coffee.
   • Spread half of the cream mixture over the cake, then place the second layer on top and moisten with more coffee.
   • replaces the word nice with emptyp with remaining cream and refrigerate for 2 hours.
4. Finish the cake:
   • Prepare the jelly according to package directions.
   • Arrange the raspberries on the cream and pour over the jelly.
   • Refrigerate for at least 2 more hours before unmolding and serving.

Enjoy this succulent raspberry tiramisu cake, a fabulous treat that combines the best of both worlds: the creamy texture of tiramisu and the fresh zest of raspberries!