Raspberry Tiramisu Cake, No Bake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the bottom: (Sponge cake No Bake)
- 150 g ladyfiners
- 1 espresso
- liqueur
For the cream:
- 1 packet ground gelatin
- 6 tablespoon water
- 500 g low-fat quark
- 250 g mascarpone
- 100 g suar
- 200 g whipped cream
- 300 g raspberries (frozen or fresh)
For decoration:
- 20 g cocoa powder
Print Recipe
Pin Recipe Instructions
- For the No Bake sponge cake base, divide the sponge fingers into large pieces and spread them on your cake plate as a base. To give the cake a round shape, I use a cake ring with a size of 24 cm.
- Brush the biscuit pieces with espresso until they are lightly soaked. Here you can decide for yourself how much espresso you should drink and, if necessary, sprinkle them with a little liqueur of your choice. Then put the base in a cool place and in the meantime prepare the cream.
- For the cream, let the gelatin soak in 6 tablespoons of water for 10 minutes. In the meantime, stir the quark, mascarpone and sugar until creamy. Heat the swollen gelatin over a water bath until it has completely dissolved. Remove 1 tablespoon of the cream and mix with the gelatine. Then mix the gelatine with the cream. Whip the cream until stiff and fold into the cream.
- Then half of the cream is spread over the No Bake base and spread smoothly with a pastry card. Distribute the raspberries evenly on the layer and pour the rest of the cream on top and smooth it out.
- For the firmness of the raspberry tiramisu cake, place it in the refrigerator for about 2 - 3 hours. As soon as the cake is set, the cake ring is peeled off and the surface is sprinkled with cocoa.
- Have fun trying out and enjoying the raspberry tiramisu cake!
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