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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!"
  • Total Time
    Prep: 30 min. + chilling Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 cups assorted fresh berries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • CAKE:
  • 1-1/2 cups 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.
  • 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.

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Reviews

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Average Rating:
  • ydetweiler
    Jul 20, 2013

    No comment left

  • firkus
    Apr 23, 2010

    I didn't find the cake attractive so made enough filling to be able to spread around the sides of the cake, also. It was fantastic! We entertain a lot and every guest requested the recipe. Thanks for a super cake.

  • kiltyone
    Jun 1, 2009

    Winterdreams:Well this comment and criticism is right on. This is a total waste of time and no flavor. Better to use a boxed cake and real Marscapone cheese in the filling.Sorry this is a looser.

  • winterdreams
    May 29, 2009

    This was by far the worst recipe I have ever used. There were far too many unnecessary steps that I had to alter as I went along. The cake was extremely crumbly and impossible to slice in halves, the whipped cream frosting tasted plainly of cream cheese since the recipe called for barely any sugar, and the berry juice you were told to refridgerate hardened after an hour so I had to heat it up all over again. I ended up making this into a trifle because it turned into such a disaster. The only positive thing I have to say is about this dessert is that the food itself was actually very good after I whipped things up a bit, but it wasn't nearly worth the trouble I was put through to get it that way.

  • Chapman
    Jun 18, 2008

    No comment left

  • April
    Jun 27, 2007

    No comment left