Raspberry Tiramisu Cake

Introduction

In this recipe, we take the essence of tiramisu and transform it into a stunning layered cake. Coffee-soaked ladyfingers are sandwiched with a sweet mascarpone cream and topped with fresh raspberries.

Ingredients:

For the coffee syrup:

• 1 cup (250ml) strong brewed coffee
• 2 tablespoons (30g) granulated sugar

For the mascarpone cream:

• 8 ounces (225g) mascarpone cheese
• 1/4 cup (60g) confectioners' sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract

For the ladyfingers:

• 12-16 ladyfingers (about 3 inches long)
• 1/4 cup (60ml) of the coffee syrup (above)

Assembly and decoration:

• Fresh raspberries, for garnish
• Confectioners' sugar, for dusting

Instructions:

Step 1: Prepare the Coffee Syrup

In a small saucepan, combine the brewed coffee and granulated sugar. Heat over low heat, stirring until the sugar dissolves.

Step 2: Make the Mascarpone Cream

In a large mixing bowl, whip the mascarpone cheese until smooth. Gradually add in the confectioners' sugar, egg yolks, and vanilla extract. Whip until stiff peaks form.

Step 3: Soak the Ladyfingers

Dip each ladyfinger into the coffee syrup for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

Step 4: Assemble the Cake

In a large serving dish or individual glasses, create a layer of ladyfingers. You may need to trim them to fit your dish. Spread half of the mascarpone cream over the ladyfingers. Repeat this process, starting with another layer of ladyfingers and ending with the remaining mascarpone cream on top.

Step 5: Garnish

Garnish with fresh raspberries and a light dusting of confectioners' sugar.

Tips:

• For a more intense coffee flavor, use espresso instead of brewed coffee.
• If you're making individual servings, consider using small glasses or ramekins to make them look like traditional tiramisu cups.
• Be gentle when assembling the cake layers to avoid breaking the ladyfingers.