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!'"

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

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (8)

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

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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 such on off the wall cake. Boy was I wrong!! Everyone wanted at least 2 pieces and even with cutting every piece in half people still wanted more! I used Blueberries, Strawberries and Raspberries for the recipe, and made just a little more of the glaze. It was absolutely fantastic!

10 users found this review helpful

Reviewed on Apr. 11, 2007 by joesgirljeri

Wonderful! My husband loves both berries and cream cheese, so I knew right off this was a cake he would really enjoy. I used fresh strawberries and blackberries and it was delicous. I added about 1/3 cup powdered sugar to the cream as it whipped up to make it just a little sweeter. I also added a teaspoon of vanilla to both the cake and the cream. It was superb! Thanks for the recipe!

5 users found this review helpful

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 everyone has asked me to make it for their birthday. I have made it for about five birthdays and I have people waiting in line! This cake is sure to be a real present.

4 users found this review helpful

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