12/1/21, 10:33 PM Berry Tiramisu Cake Recipe - NatashasKitchen.

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Berry Tiramisu Cake Recipe

Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours

This is the most stunning berry tiramisu you'll make because it's an actual cake. It's surprisingly
simple to make and doesn't require a crazy long list of ingredients.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $20-$25
Keyword: berry tiramisu
Cuisine: American, Italian
Course: Dessert
Calories: 502 kcal
Servings: 12 slices

Ingredients

For the Sponge Cake:

6
large eggs, room temperature
1
cup
granulated sugar
1
cup
all-purpose flour
1/2
tsp
baking powder

For Berry Tiramisu Cake Syrup, Fillings and Cream:

12
oz
Driscoll's raspberries, divided
6
Tbsp
(3 oz) orange liqueur, divided
1/3
cup
granulated sugar, + 2 Tbsp for berry sauce
16
oz
mascarpone cheese, refrigerated
1
tsp
vanilla extract
1 1/2
cups
heavy whipping cream, (36% milk fat), chilled
1
lb
Driscoll's strawberries, sliced, reserving 6 berries for the top
1
pint
Driscoll’s blueberries, (2 cups ), divided

Instructions
How to Make Berry Mascarpone:

1. Bake the easy 4-ingredient sponge cake (click for written instructions). Once cakes are at room temp, use a
serrated knife to cut in half for a total of 4 layers.

2. In a small bowl, combine 1/2 package raspberries, 1/4 cup water, 4 Tbsp orange liqueur, and 2 Tbsp sugar. Mash
together with a fork and set aside.

3. Just before assembling your cake, make the cream: In a large bowl, use a spatula to fold together 16 oz
mascarpone cheese and 2 Tbsp orange liqueur until well incorporated.
4. In a second large mixing bowl, beat with a mixer 1 1/2 cups heavy cream, 1/3 cup sugar and 1 tsp vanilla just until
fluffy with soft peaks.** Use a spatula to fold half of the whipped cream into mascarpone to lighten it then fold in
remaining cream and blend until fully incorporated.

How to Assemble Berry Tiramisu Cake:

1. Place your first cake layer on a serving platter and use a spoon to spread 1/4 of your raspberry syrup (no need for
perfection). Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries. Repeat
with remaining layers and cover the top with remaining whole strawberries, raspberries and blueberries. ***

Recipe Notes
**Mascarpone stabilizes/stiffens soft whipped cream so don't over-beat or it will become grainy when blended with
mascarpone.

***If you push the cream and berries just slightly past the cake's edges, it will look prettier when stacked. Cake can be
served right away, but if you refrigerate 1 to 2 hours, it will be a little easier to slice.

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