Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Have fun trying out and enjoying the raspberry tiramisu cake!