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Raspberry Tiramisu Cake
An elegant dessert made with ladyfinger biscuits, silky mascarpone cream, and a vibrant raspberry filling.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Combine all cream ingredients in a bowl and whip with a mixer for about a minute until smooth and uniform.
Mix the cornstarch with sugar, fold it into the raspberry purée, heat over medium heat while stirring, bring to a boil and simmer for 2 minutes, then transfer to a piping bag and refrigerate for 3 hours.
Stir the instant coffee into a cup of hot water.
To assemble the cake, arrange the outer ring of ladyfingers in small pieces without dipping them in coffee, but dip the inner layer of biscuits in the coffee first.
Pipe half of the cream as the second layer and spread the raspberry filling on top.
Add another layer of ladyfingers and cream, dust everything with cocoa powder and garnish with fresh berries if you like, then refrigerate the cake for 6 hours to let the flavors meld together.
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