Fresh whipped cream and fruit tops this no-bake Berry Tiramisu Cake and is a delicious twist to the traditional coffee flavored tiramisu Italian dessert.
This is one of those recipes that I created in my head while flipping through a cookbook looking for some dessert inspiration. I thought that it would be clever and tasty to change up a tiramisu dessert by using fruit and making it into a cake!
Instead of soaking lady fingers in strong coffee I envisioned a flavorful raspberry sauce that would saturate through the cake layers. I did some research on how this might come together, and then realized a lot of other foodies had the same idea – imagine that!
Well, as simple as the cake sounds, I ran into some obstacles when I went to the store to gather the ingredients. There were no ladyfinger biscuits/cookies to be found, fresh raspberries were outrageous, and mascarpone cheese was also not available!
I improvised by using frozen raspberries, pre-made angel food cake in place of the ladyfingers, and I found a substitution for mascarpone cheese online. The results were fabulous!
Oh, if you are tempted to buy Cool Whip for another short cut, DON”T DO IT. Fresh whipped cream is out of this world, and the assembly time is already shortened if you use a pre-made angel food cake! Trust me!
The raspberry sauce is the only step that took some patience because you need to let it cool before assembling the cake. If you can, make the sauce several hours in advance. You don’t want to melt your freshly whipped cream when putting the layers on top of each other.
The whipped cream is light and flavorful, and especially scrumptious with the copy-cat mascarpone cheese mixed in. The raspberry sauce is to die for and just how I wanted it to taste! I’ll probably write a separate post for the sauce because it really can be used to top a variety of dishes; waffles, pancakes, yogurt, and ice cream!
If you aren’t fond of the coffee flavor that’s in a traditional tiramisu or looking for a kid and adult friendly cake, this is the dessert that will please everyone!
For Decorating Cake
This recipe was inspired by Martha Stewart’s Red, White, and Blue Berry Trifle.