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glass bowl of raspberries, biscuits, and cream on a counter

Raspberry Tiramisu #EasterSweetsWeek

Fresh berries, biscuits, and cream layered together make this French-inspired Raspberry Tiramisu recipe an instant classic sure to please!

glass bowl of raspberries, biscuits, and cream on a counter

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

My good friend and photographer Fanette is French… and with her comes a lifetime worth of food experiences that I’ve never even imagined.

French cuisine and baking is one avenue which I have never explored and the benefit of having a French friend who is also a foodie means she bakes and I eat!

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

bowl of whipped cream on a counter with eggs and raspberries

I asked if Fanette help out with a recipe for #EasterSweetsWeek and she jumped at the chance to make something from her childhood.

Fanette has fond memories of her grandmother in France making a delicious dessert made of raspberries and cream and wanted to make that for today.

pink bowl of fresh raspberries on a counter

Unfortunately, recipes in France often call for ingredients only found in France… not America.

So, Fanette decided on this recipe for Raspberry Tiramisu inspired by what her grandmother in France made for her as a child.

raspberry tiramisu

Fanette’s Raspberry Tiramisu is a simple, layered dessert that is nothing short of spectacular in flavor.  Trust me, I had about three servings the first time she served it to me and then took home two more for leftovers.

The first layer is fresh berries that have been mashed until juicy.  Dipped in the berries and juice are traditional French boudoirs biscuits… or as we call them in America, Lady Fingers.

raspberry tiramisu

Once the lady fingers are soaked in berry, they line the bottom of the serving dish and are immediately topped with more fresh berries.   Following the berries is a cream mixture that may surprise you.

The cream mixture is made from not only heavy cream, but eggs and mascarpone cheese! For American’s this mixture may seem strange, but to those in France it’s a traditional cream mixture used in many desserts.

raspberry tiramisu

Let me tell you – we’re missing out here in America because this Raspberry Tiramisu is AMAZING.

The tart berries, the crunch and sweetness of the biscuits paired with the creamy, smooth, rich cream is pure perfection.  I can see why Fanette loved when her grandmother made desserts with this cream and berries and why it’s still a favorite today.

raspberry tiramisu

So, thank you to Fanette for being inspired by her family to make this for us today.

I am incredibly thankful to have a friend who loves to share her culture and her recipes with me.

spoonful of raspberry tiramisu

Raspberry Tiramisu

Raspberry Tiramisu

Ingredients

  •  2 eggs, large
  • 70g granulated sugar
  • 250 g of mascarpone cheese
  • 20cl heavy cream
  • 1tsp vanilla extract
  • 10 boudoirs biscuits
  • 200 g fresh raspberries, divided

Instructions

  1. Separate the yolks and egg whites.
  2. Mix the egg yolks, vanilla and sugar with a whisk until it's light and airy, then add in the mascarpone until you have a homogeneous mix.
  3. Whip the heavy cream to firm peaks.
  4. In another bowl, beat the egg whites to firm peaks.
  5. Fold the whipped cream into the beaten egg whites.
  6. Fold the mascarpone, sugar and yolk mix into the cream and egg whites gently until combined.
  7. Separate berries evenly into two bowls.  In one bowl, gently mash the berries until the juice begins to settle in the bowl.
  8. Dunk the boudoirs biscuits into the mashed berries then line them at the bottom of small individual serving glasses.
  9. Next cover with a layer fresh raspberries then a layer of the mascarpone cream mix.
  10. Repeat steps 7 & 8.
  11. Refrigerate for a 3-4 hours or until ready to serve.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

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Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Looking for something different to serve at your next football party?  Make this Brown Sugar Cinnamon Cream Cheese Fruit Dip… it’s sure to be a crowd pleaser!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

There isn’t much to say about this fruit dip other than it is DELICIOUS.

I won’t bore you with a long, drawn out story about where the recipe came from and why I’m made… because let’s be honest here.  This fruit dip has been done a million times on almost every food blog… ever!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

The only difference here is that I made it for the first time I’m posting it on The JavaCupcake Blog.

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

So, enjoy these pretty photos taken by my fabulous friend Fanette of Frenchly Photography, make some fruit dip, slice an apple and enjoy!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Brown Sugar Cinnamon Cream Cheese Fruit Dip Author: JavaCupcake Prep time: 10 mins Total time: 10 mins Serves: 1 cup

Ingredients

  • 8oz cream cheese, softened
  • 3/4 cup dark brown sugar, packed
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • mini chocolate chips, optional

Instructions

  1. In a large bowl, combine all ingredients, mixing until incorporated and smooth.
  2. Garnish with mini chocolate chips. (optional)

 

Fresh Fruit Dessert Pizza | JavaCupcake.com

Fresh Fruit Dessert Pizza

It’s fresh fruit season and I love finding new ways to serve fruit to my family!  This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!

Fresh Fruit Dessert Pizza | JavaCupcake.com

OXO provided the tools to make this dessert pizza, however all the opinions are my own.

When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit.   However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The Fresh Fruit Dessert Pizza begins on a sugar cookie crust.  It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!).  The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!

The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.

Fresh Fruit Dessert Pizza | JavaCupcake.com

I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza.  It cut perfectly thin and even slices!

The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan.  This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.

I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter.  I didn’t have to transfer the cookie off the pan to serve.  It was perfect!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture.  It has added brown sugar and cinnamon to give a  richer flavor.

To be honest, I could probably eat the sauce just by itself with graham crackers or apples!  It’s so yum!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

It’s actually big enough to help serve each slice.

Fresh Fruit Dessert Pizza | JavaCupcake.com

This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!

Enjoy!

Photography by Fanette Rickert Photography

Fresh Fruit Dessert Pizza

Fresh Fruit Dessert Pizza

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

Crust

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Sauce

  • 8oz cream cheese
  • 2 cups powdered sugar
  • 1/3 cup dark brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract

Topping

  • Fresh fruit - sliced thin
  • Kiwi
  • Strawberry
  • Mango
  • Blueberry
  • Raspberry

Tools

  • OXO Non-Stick Pro Pizza Pan
  • OXO Complete Grate & Slice Set
  • OXO 4" Pizza Wheel for Non-Stick Pans

Instructions

Crust

  1. In the bowl of your stand mixer, cream the butter until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth.
  10. Roll out dough in to a circle until it is the size of the OXO Non-Stick Pro Pizza Pan.
  11. Fold in half and gently transfer to the OXO Non-Stick Pro Pizza Pan.
  12. Poke the dough with a fork to create air holes.
  13. Bake for 6-8 minutes or until the edges just begin to brown. DO NOT OVER BAKE!
  14. Allow to cool completely.

Sauce

  1. In a bowl, combine the cream cheese, sugars, vanilla, and cinnamon.
  2. Beat together until incorporated and smooth.
  3. Scrape the sides of the bowl to ensure everything has been incorporated.
  4. Mix on medium-high for 30 seconds.

Topping

  1. Peel the kiwi. Clean the berries and dry.
  2. Using the OXO Complete Grate & Slice Set, cut the kiwi and strawberry into thin slices.
  3. Peel the mango and slice into long, thin pieces.

Assembly & Serving

  1. Spread the sauce over the top of the cookie leaving about 1/4" of the crust exposed along the edge.
  2. Get creative!! Place the fruit on top in a decorative manner!
  3. Use the OXO 4" Pizza Wheel for Non-Stick Pans to cut into pieces and serve immediately.

 

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

Blueberries and Cream Layer Cake

Your favorite vanilla cake layered with fresh blueberry compote and topped with buttercream make this Blueberries and Cream Layer Cake the perfect cake for any occasion!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

My friends who work at the USO Warrior & Family Center at Fort Belvoir asked if I would make a baby shower cake for one of the women I absolutely had to say yes!

Casey gave me free range to make whatever I wanted for Ranna’s cake since she had seen what I had created for them in the past.  I was super excited to make something really special for them!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I decided to go with my favorite box cake mix for vanilla cake.   Don’t hate me, but I do not have an amazing vanilla cake recipe yet that works out perfectly every time I bake it.  So, that means that I go with a super moist box mix.

However, I find that when I pair a box cake mix with a delicious homemade fruit compote and freshly whipped buttercream… no one can tell it’s from a box!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

The inside is filled with a deliciously sweet and slightly tart homemade chunky blueberry compote.  I chose the blueberry because Ranna is having a sweet baby boy and I wanted the entire cake to be on theme!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I used my favorite whipped buttercream tinted in a beautiful shade of blue and topped it all with a sprinkling of white jimmies!

Did you notice those adorable fluted edges on the cake?  I used a fun scalloped edge cake pan I found at Home Goods.  Check out the video below for a description of the pan and to see step by step how I filled and frosted the cake!

Video Tutorial

Blueberries & Cream Layer Cake

Blueberries & Cream Layer Cake

Yield: 12-14 servings
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes

Ingredients

Cake

  • 1 box of your favorite yellow/white cake mix + the ingredients to make it
  • Scalloped edge cake pans

Blueberry Filling

  • 2-3 cups fresh blueberries
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 2 Tbsp corn starch

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • blue/teal/aqua gel food coloring
  • white jimmies

Instructions

Cake

  1. Follow the directions on the box of cake mix to prepare batter. Grease and flour the cake pan.
  2. Divide the batter evenly by weight into 4 parts. Bake each part at the temperature listed on the box for 7-15 minutes or until a toothpick comes out clean from the center.

Blueberry Filling

  1. In a large pan, combine the butter, sugar, lemon zest, juice and berries over medium high heat.
  2. Once the sugar and butter have melted, begin mashing the blueberries until about half of them are in pieces. You want this to be chunky so don't over mash the berries.
  3. Cook for 5-10 minutes over medium heat. The mixture should be gently bubbling but not boiling. Stir frequently.
  4. Sprinkle the corn starch over the mixture and mix until completely incorporated and no chunks remain. Cook for an additional 2-3 minutes.
  5. Remove from the heat and allow to cool completely. The mixture will solidify and shouldn't be runny when cool.

Frosting

  1. Mix the butter, sugar, vanilla and 1/4 cup of cream together until smooth.
  2. Add up to 1/4 cup more cream to reach your desired consistency.
  3. Mix in the fool coloring until you have the color you want.
  4. Beat the frosting on high for 3-5 minutes or until light and fluffy.

Assembly

  1. Place first layer of cake onto a cake place/stand.
  2. Fill a piping bag fitted with a Wilton 1M piping tip with frosting and pipe a layer of frosting onto the outside edge of the top of the cake.
  3. Fill the inside of cake with a layer of blueberry filling.
  4. Place another layer of cake on top, making sure to line up the scallops line up.
  5. When you get to the top layer, spread a thin layer of frosting on top just to the edge. Don't worry about getting it all the way to the edges because you're going to cover with the piping bag frosting. Make sure the frosting is smooth and flat.
  6. Pipe a pretty scalloped edge of frosting onto the outside top of the cake.
  7. Sprinkle white jimmes over the top of the frosting.
  8. Cut and slice and enjoy!

Notes

Make sure to watch the video above to see how I filled and frosted this cake!

 

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Fresh Peach Coffee Cake

Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

I really had no other reason to make this fresh peach coffee cake than I just wanted to.  It’s peach season, the sun is shining, and I wanted a delicious breakfast cake to have in the morning at work!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Do I really need any more reason than that?

Nope.  Sure don’t.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

So this coffee cake is subtle in flavor in the cake, but the peaches pack a huge flavor punch!  I  honestly don’t know which part I like more, the juicy peaches inside or the crumbly goodness on top.

Both.

Yup… both.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

And let’s be honest here, I don’t always eat a lot of what I bake… but I didn’t share more than one piece of this peach coffee cake with my family!

In fact, I put a big DO NOT EAT sign on it so they’d stay out and I could enjoy a piece every morning until it was gone.

*sigh*

I’m still dreaming about this cake…

Maybe I should make another one.

Nah.

Ha!

Happy Baking!

Fresh Peach Coffee Cake

Fresh Peach Coffee Cake

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

Coffee Cake

  • 3 cups all-purpose flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/3 cups whole milk
  • 3 cups fresh peaches, peeled and diced + 2 Tbsp all-purpose flour

Crumb Topping

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 Tbsp unsatled butter, melted

Icing

  • 1 cup powdered sugar
  • 2 Tbsp whole milk

Instructions

  1. Preheat oven to 350F degrees. Grease and flour a springform pan.
  2. In a large bowl, stir together flour, baking powder, cinnamon and salt.
  3. In the bowl of your stand mixer, cream together the sugar and butter until light in color, about 3 minutes.
  4. One at a time, add the eggs and beat until combined. Mix in the vanilla. Make sure to scrape the sides and bottom of the bowl to ensure everything is incorporated.
  5. Alternate adding the dry ingredients and milk to the wet mixture making sure to beat well after each addition.
  6. Toss the peaches in the 2 Tbsp of flour and fold into the batter.
  7. Pour batter in to prepared pan and smooth out until level.
  8. Bake for 25 minutes. til
  9. Sprinkle the topping over the top of the cake until covered then bake an additional 20-30 minutes or until a toothpick comes out clean from the center.
  10. Once the cake has cooled, drizzle the icing over the top.

Topping

  1. Combine sugar, flour, and cinnamon in a small mixing bowl.
  2. Add butter and mix incorporated. It will look like wet sand.

Icing

  1. In a small bowl, whisk together the sugar and milk until smooth.

Notes

Recipe originally from Barbara Bakes.

 

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