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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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My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

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