Description
This Raspberry Tiramisu Cake is a delightful twist on the classic Italian dessert, combining layers of mascarpone cream, ladyfingers soaked in raspberry syrup, and fresh raspberries for a fruity and creamy treat. Perfect for any occasion, this no-bake cake is as elegant as it is delicious!
Ingredients
Units
Scale
- 1 cup fresh raspberries (plus extra for garnish)
- 1/2 cup raspberry jam
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 package ladyfingers
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup crushed pistachios (optional, for garnish)
Instructions
- Prepare the raspberry syrup: In a small saucepan, combine raspberry jam, water, sugar, and lemon juice. Heat until dissolved, then cool.
- Whip the cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in mascarpone cheese until smooth.
- Assemble the cake: Dip ladyfingers into the cooled raspberry syrup and layer them in a dish. Spread a layer of mascarpone cream, then add fresh raspberries. Repeat layers.
- Chill: Refrigerate for at least 4 hours or overnight.
- Garnish & serve: Top with fresh raspberries, crushed pistachios, and a drizzle of extra raspberry sauce. Enjoy!
Notes
- Let it chill overnight for the best texture.
- You can replace raspberry jam with fresh raspberry puree.
