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Raspberry and Frangelico tiramisu cake
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a decadent Frangelico-soaked cake layered with juicy berries for a twist on classic tiramisu.
Ingredients:
  • 155g (3/4 cup) caster sugar
  • 1 x 250g ctn mascarpone
  • 30.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 12 savoiardi sponge finger biscuits
  • 80ml (1/3 cup) Frangelico liqueur
  • 300g fresh or frozen raspberries
  • Fresh mixed berries, to serve
Instructions:
  • Cover the base and sides of a 20cm springform pan with plastic wrap, leaving extra wrap on the sides.
  • With an electric beater, whip eggs and 100g (1/2 cup) of sugar in a heatproof bowl for 2 minutes. Set the bowl over a saucepan of simmering water (ensuring it doesn't touch the water) and whisk for 5 minutes until thick and pale. Take off the heat and whisk for an additional 2 minutes until cool.
  • In a bowl, mix mascarpone with sugar. Gently fold in a quarter of the egg mixture until just combined, then add the rest and fold gently again. In a separate bowl, dissolve gelatine in boiling water, then fold it into the mascarpone mixture until fully combined.
  • 1. Dip half of the biscuits in Frangelico and layer them in the pan. Scatter half of the fresh raspberries on top. Drizzle half of the luscious mascarpone mixture over the layer. 2. Repeat the process with the remaining half of the biscuits, Frangelico, raspberries, and mascarpone mixture. 3. Refrigerate overnight for a decadent, chilled dessert experience.
  • Transfer the cake to a beautiful serving plate and generously adorn it with a colorful assortment of mixed berries before presenting it to your guests.

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