A Delicious Twist on the Classic Tiramisu: Berry Tiramisu Cake

A tiramisu cake has its origins in Italy. This version of the tiramisu cake , the Berry Tiramisu Cake does not contain liqueur. I believe you will like this version and would find it easy to share with the whole family. As you take that first bite of the Berry Tiramisu Cake, let its rich flavors transport you to the charming streets of Italy.

Indulge in the creamy cheese, perfectly paired with the tangy sweetness of fresh berries. But this cake is more than just a delicious dessert. It’s a symbol of the passion and creativity that go into creating something truly special. Just like the artisans who carefully craft each layer, you too have the power to create something beautiful and unique. So let this Berry Tiramisu Cake inspire you to chase your dreams, to push beyond your limits, and to never settle for anything less than perfection. Whether you’re a professional chef or a home baker, there’s always something new to learn and

Ingredients

• 4 cups Assorted Fresh berries
• 1 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

Sponge cake:

• 1 ½ cups all-purpose flour
• 1 1/8 cups sugar, divided
• 2 teaspoon salt
• 4 eggs, separated
• ½ cup water
• 1/3 cup vegetable oil

Cream Filling:

• 1 (8 ounce) package cream cheese, softened
• ½ cup confectioners’ sugar
• 2 cups whipping cream, whipped

Garnish

• 2 tablespoon unsweetened cocoa powder (OPTIONAL)

Instructions

• In a bowl, combine 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 mixing 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 mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaing sugar, beating on high until stiff peaks form; fold into batter. Sread into an ungreased 9-inch springform pan. Bake at 325 degrees F 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.
• In a mixing bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling. You may garnish with unsweeten cocoa powder. Just place the cocoa in a sieve and lightly dust top of cake. Then top with  a third of the berries. If you like you may drizzle the top with ¼ cup berry syrup. Refrigerate for at least 2 hours before servng.

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