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Berry Tiramisu Cake

SUBMITTED BY: Diane Way

"'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!'"

RECIPE RATING:

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped

DIRECTIONS

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 remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. 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 confectioners' 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; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.

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REVIEWS

Reviewed on Feb. 7, 2007 by Kat

I made this recipe for a party of 30 people thinking that not everyone would want a piece of... MORE

Reviewed on Jun. 6, 2007 by M. Brown

This first time I made this cake was for a friend's birthday and it was a total hit! Now... MORE

Reviewed on Apr. 11, 2007 by joesgirljeri

Wonderful! My husband loves both berries and cream cheese, so I knew right off this was a... MORE

Reviewed on Jan. 23, 2009 by RachelleWpg

Faboulous! An idea for this one is once you cut the cake in 3, you can take a round cookie... MORE

Reviewed on Jun. 25, 2008 by leynabelle

I'm not even a berry eater, but I made this for a ladies' luncheon knowing most of my friends... MORE

Reviewed on May 21, 2008 by Kat

Seriously! be more specific with this recipe especially with the cream! im standing there in... MORE

Reviewed on Feb. 17, 2008 by Sumchelle

Made this for my mother in law's birthday lunch. I was nervous, due to the fact that she... MORE

Reviewed on Feb. 13, 2008 by liesh

This is a fabulous recipe. I had oodles of the cream filling, so don't be stingy...spread it... MORE

Reviewed on Jul. 22, 2007 by SKRISTAND

I used the "Glorious sponge cake" recipe in lieu of this sponge cake but followed the rest of... MORE

Reviewed on Jul. 8, 2009 by Holly R.

FANTASTIC! Used the "Glorious Sponge Cake" recipe from this site, and did the cream and... MORE

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