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Berry Tiramisu Cake

 Berry Tiramisu Cake
"I love traditional tiramisu," notes Diane Way of Harrisburg, Pennsylvania, "but my husband was never crazy about the coffee flavor. So I got a little creative, leaving out the mocha and adding fresh berries. The result was luscious!"
12 ServingsPrep: 30 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 4 cups assorted fresh berries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • CAKE:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated
  • 1/2 cup water
  • 1/3 cup canola oil
  • CREAM FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 cups heavy whipping cream, whipped

Directions

  • In a large bowl, combine the berries, sugar and lemon juice. Cover
  • and refrigerate for 1 hour. Gently press berries; drain, reserving
  • juice. Set berries aside.
  • In a large saucepan, combine cornstarch and reserved juice until
  • smooth. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Cool completely.

2 of 2

Berry Tiramisu Cake (continued)

Directions (continued)

  • In a large bowl, combine the flour, 1 cup sugar, baking powder and
  • salt. Whisk egg yolks, water and oil; add to dry ingredients,
  • beating until smooth.
  • In another bowl, beat egg whites on medium speed until soft peaks
  • form. Gradually add remaining sugar, beating on high until stiff
  • peaks form; fold into batter. Spread into an ungreased 9-in.
  • springform pan.
  • Bake at 325° for 30-38 minutes or until cake springs back when
  • lightly touched. Cool for 10 minutes; remove from pan and cool on a
  • wire rack. Meanwhile, in a large bowl, beat cream cheese and
  • confectioners' sugar until smooth. Fold in whipped cream; set aside.
  • Cut cake horizontally into three layers. Place bottom layer on a
  • serving plate; spread with a third of the filling. Top with a third
  • of the berries; drizzle with 1/4 cup berry syrup. Repeat layers
  • twice, drizzling with remaining syrup. Refrigerate for at least 2
  • hours before serving. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 517 calories, 29 g fat (15 g saturated fat), 146 mg cholesterol, 259 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.