Description
A tantalizing twist on the classic Italian dessert, featuring layers of fluffy vanilla sponge, silky pastry cream, and fresh raspberries.
Ingredients
Scale
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 cups whole milk
- 1 tbsp all-purpose flour (for pastry cream)
- 3 large egg yolks
- 1/3 cup white granulated sugar (for pastry cream)
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup unsalted butter
- 1 tsp vanilla extract (for pastry cream)
- 8 oz cream cheese or mascarpone cheese (softened)
- 2 cups heavy cream (chilled)
- 1 cup confectioner’s sugar
- 1 tbsp raspberry liqueur
- 2 1/2 tsp unflavored gelatin (1 packet)
- 2 tbsp water (for gelatin)
- ½ to ¾ cup raspberry liqueur (for soaking)
- ½ cup raspberry preserves
- 4 to 5 cups fresh raspberries
- 24 ladyfinger cookies
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans, ensuring easy release later.
- Beat the eggs and sugar until pale and fluffy, around 5-7 minutes.
- Fold in vanilla, flour, and baking powder.
- Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for 25-30 minutes.
- Once baked, let them cool in the pans for 10 minutes before transferring to a cooling rack.
- Combine milk, sugar, and a tablespoon of flour in a saucepan. Warm over medium heat.
- Whisk egg yolks, cornstarch, and water until smooth.
- Pour a little hot milk mixture into the yolks to temper, then return it to the saucepan.
- Cook while stirring until it reaches a pudding-like consistency. Remove from heat, stir in butter and vanilla, and cool completely.
- In a large bowl, combine softened mascarpone, confectioner’s sugar, and raspberry liqueur.
- Whip the heavy cream until soft peaks form, then fold into the mascarpone mixture.
- Slice sponge layers horizontally for even layering. Soak each layer in a mix of raspberry liqueur and water.
- Start with a sponge layer on your serving platter. Spread a layer of raspberry preserves, followed by tiramisu filling and fresh raspberries.
- Repeat the process, finishing with a layer of sponge cake on top. Cover with the remaining filling and refrigerate for at least 4 hours or overnight.
Notes
Make-ahead tips: This cake tastes even better the next day. Customize with different berries or liqueurs as desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 170mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg