Italian Tiramisu

Italian Tiramisu

Italian Tiramisu - Tiramisu Recipe - Italian Tiramisu Recipe - Recipe to Cook Italian Tiramisu | Tips on - Find TipsBerry Tiramisu Cake Recipe

Servings: 12

Prep Time: 30 minutes
Baking Time: 30 minutes


4 cups of assorted fresh berries
1 cup of granulated sugar
1 tbsp of fresh lemon juice
2 tsp of cornstarch

For the Cake:

1 1/2 cups of all-purpose flour
1 cup of granulated sugar
2 tbsp of granulated sugar
2 tsp of baking powder
1/2 tsp of salt
4 eggs, separated
1/2 cup of water
1/3 cup of canola oil
For the Cream Filling:
1 package of softened cream cheese
1/2 cup of powdered Sugar
2 cups of heavy cream, whipped


Take a large bowl and in it combine the berries, 1 cup of sugar and the fresh lemon juice. Cover the bowl and transfer it to the fridge. After an hour take the bowl out. Now gently press the berries to squeeze out the juice. Drain and reserve the juice. Set the berries aside for later use. Take a large pan and mix together the cornstarch and the reserved juice until the mixture becomes smooth in consistency.

Mount the pan on medium heat and bring the mixture to a boil. Cook for about 2 minutes till it thickens, stirring continuously. When done, remove from the heat and cool completely at room temperature. In a separate mixing bowl, combine together the flour, 1 cup of the sugar, the baking powder and salt. Take another bowl and in it whisk together the egg yolks, water and oil till completely blended. Add this mixture to the flour mixture in the mixing bowl and beat till it becomes a smooth batter.

In another bowl whisk the egg whites to form soft peaks. Add the remaining sugar to this slowly, beating all the while till stiff peaks are formed. Then fold this into the batter. Pour the prepared batter into a 9-inch spring form pan. Bake the tiramisu at 325°F for about 35-40 minutes till the cake is spongy enough to spring back when touched lightly. Remove from oven and let cool for 10 minutes before removing from the pan. Cool the tiramisu on a wire rack.


In the mean time beat the cream cheese and the powdered sugar until smooth, in a large bowl. Then fold in whipped cream and set it aside.

Cut the cake into three layers, horizontally. Place one layer on a serving plate. Spread one third of the filling all over it. On this spread a third of the reserved berries and drizzle 1/4 cup of the berry syrup over it. Repeat, for the next two layers. Before serving, refrigerate for at least 2 hours.

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