The most delicate, fluffy, creamy and delicious raspberry cake! My raspberry tiramisu cake is made with a classic tiramisu filling, sponge cake and loads of fresh raspberries! I’m using my favorite tiramisu filling, made with vanilla pastry cream and whipped cream. For the cake layers, I’m using my vanilla sponge cake recipe and soaking each layer with raspberry liqueur. Every bite is so delicate and fruity! You’ll love this cake for the holidays or any time of the year you need a special raspberry cake!
My Tiramisu Cake Video Tutorial
Watch my YouTube video recipe for step-by-step and see how I put this stunning Tiramisu raspberry cake together! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Raspberry Tiramisu Cake Recipe
Here are the main ingredients you’ll need to make this delicious cake!
- Ladyfinger Cookies: use the crunchy, firm variety of ladyfinger cookies to garnish the outside of the cake.
- Eggs: for making the sponge cake and the vanilla pastry cream. Have the eggs at room temperature for best results.
- Sugar, Flour: for making the sponge cake.
- Mascarpone Cheese: soften the cheese at room temperature for about 30 minutes prior to using it in the recipe.
- Heavy Cream: use very well chilled heavy cream for making the tiramisu filling.
- Raspberries: use fresh or frozen and thawed berries for the filling.
- Raspberry Liqueur: use this liqueur for adding more raspberry flavor!
Making the Vanilla Sponge Cake
This incredible raspberry tiramisu cake starts with my go-to recipe for Vanilla Sponge Cake. I have a separate video recipe with in-depth instructions for getting the perfect sponge cake every time! It’s a recipe from my ‘Back to Cake Basics’ series. If you want to add even more raspberry flavor to this raspberry cake, you can add a teaspoon of raspberry extract to the batter.
- I prepared the sponge cake in two, 8-inch cake pans the night before and let them cool completely. You can also make them the same day, just cool the cake layers before using them.
- To make 4 layers total, I use a sharp, serrated knife to split the layers in half. If you don’t want a super tall cake, you can also bake the layers in two, 10-inch pans and create a two layer cake instead.
Making Vanilla Pastry Cream
You’re going to love the creamy and fluffy filling I use for this raspberry tiramisu cake! I use this same filling for all my tiramisu desserts! This classic filling is made the traditional way with my homemade Vanilla Pastry Cream, cheese and whipped cream. I used cream cheese in my video recipe but mascarpone will also work well and it’s a more traditional choice!
The vanilla pastry cream needs to cool completely before being used for the recipe. I recommend making it the night before and letting it chill in the refrigerator overnight, well covered. I have a separate video recipe for the pastry cream. Make sure to check it out for in-depth instructions!
Making the Tiramisu Filling
Once you have the pastry cream cooled, it’s time to make my favorite tiramisu filling. This raspberry tiramisu cake wouldn’t be the same without it!
- First, beat the softened cream cheese (or mascarpone) until it’s creamy, then add in the heavy cream, confectioner’s sugar and raspberry liqueur and whisk until stiff peaks form.
- Next, I slowly start folding in the chilled custard. Fold the custard in gently with a spatula, keeping the whipped cream nice and fluffy!
- For this recipe, I’m also adding a little bit of gelatin so that the tiramisu filling sets more firmly. I simply combine the gelatin and a little bit of water in a ramekin and heat it in the microwave for about 30 seconds. Watch it carefully because the gelatin can foam and go over the top! DO NOT wait for the gelatin to cool!
- Add it straight into the whipped cream and mix it in. If the gelatin cools, it will form clumps.
How to Make a Raspberry Tiramisu Cake
Once you have the cake layers and the filling prepared, it’s time to put together this delicious raspberry cake! Since this is quite a tall cake, I assemble it in a springform pan lined with an acetate cake collar. I have a link for this product below.
- First, I add a sponge cake layer, then I soak it lightly with raspberry liqueur and spread raspberry preserves.
- Next, I add about a cup of the prepared tiramisu filling, add a layer of raspberries and then seal the raspberries with a little bit more cream on top. Repeat this process for next layers.
- For the top, I add a layer of fresh raspberries and garnish with a few fresh mint leaves.
- Then the raspberry tiramisu cake is off to the refrigerator. I recommend chilling it overnight to allow the filling to set and the layers and flavors to come together.
- Once you’re ready to serve, transfer the cake onto a cake stand and remove the plastic wrap. Garnish the sides with ladyfingers for a beautiful finish!
Enjoyed this delicious and special raspberry cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Tiramisu: my all-time favorite recipe for this traditional Italian dessert. Serve it in individual parfait cups or assemble into a casserole tray.
- Raspberry Almond Cake – delicate almond cake layers with raspberry buttercream. A real treat!
- Strawberry Tiramisu Cake: this no-bake cake is made with ladyfingers, strawberry puree and creamy filling. Plus, the top is so pretty!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
- Raspberry Peach Cake – the perfect cake for summer, with raspberry cake layers, diced peach filling and whipped cream frosting!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- 8-inch Springform pan: this aluminum pan by Fat Daddios is one of my favorites! Great for baking cheesecakes!
- Acetate Cake Collar: this plastic wrap comes in a bulk roll that you can cut down to size for any dessert. One roll will last you for years!
- Rubber Pastry Brush: I’ve switched to using rubber brushes and I love them! So easy to use! I use this to soak the cake layers with raspberry liqueur.
- Ladyfinger Cookies: these delicate cookies are hard to find in most stores so I usually buy mine online!
Raspberry Tiramisu Cake Recipe (video)
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
Vanilla Pastry Cream:
- 1 1/2 cups whole milk
- 1 tablespoon all-purpose flour
- 3 large egg yolks
- 1/3 cup white granulated sugar
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 8 oz cream cheese or mascarpone, softened
- 2 cups heavy cream, chilled
- 1 cup confectioner’s sugar
- 1 tbsp raspberry liqueur
- 2 1/2 tsp unflavored gelatin, 1 packet
- 2 tbsp water
- ½ to ¾ cup raspberry liqueur
- ½ cup raspberry preserves
- 4 to 5 cups fresh raspberries
- 24 ladyfinger cookies
For Vanilla Sponge Cake Layers:
- The sponge cake layers and the vanilla pastry cream need to cool completely before being used to assemble the cake. They can be prepared the night before. For the sponge cake, line two, 8-inch (20-cm) cake pans with parchment paper; do not grease the sides. Preheat the oven to 350F/177C. If you don’t want a super tall cake, prepare this cake recipe as a two-layer, 10-inch cake.
- Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula, fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl.
- Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake layers to cool completely on a wire rack.
Making the Vanilla Pastry Cream:
- For the vanilla pastry cream: Place the milk into a medium-sized saucepan and whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Meanwhile, in a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is thick and pale. If the mixture is too thick, add 1 teaspoon of water. In a small ramekin, combine the cornstarch and water, then add this slurry to the egg yolk mixture and whisk briefly.
- Slowly temper the hot milk into the egg yolk mixture, whisking for about 30 seconds in between additions. Once the two mixtures have been combined together, pour it back into the saucepan. Cook the custard over medium heat, running a rubber spatula along the bottom the entire time to keep the custard from burning. Cook for 4 to 5 minutes, until a thick pudding forms. It should hold its shape on the back of a spoon. If any clumps form, give the custard a quick whisk. Remove the custard from the heat and add the butter and vanilla, then whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely in the refrigerator.
Making the Tiramisu Filling:
- For the tiramisu filling: once the custard is cooled, prepare the filling. Place the softened cream cheese or mascarpone into a large mixing bowl and whisk for a few minutes until it’s smooth and creamy. Next, add in the confectioner’s sugar, raspberry liqueur and heavy cream. Whisk for 4 to 5 minutes until stiff peaks form. In a small ramekin, combine the gelatin and water and stir until well combined. Microwave the gelatin for about 30 seconds, until it’s dissolved. The mixture will be hot! Do not wait for the gelatin to cool!! Add the hot gelatin into the whipped cream and whisk for about 30 seconds.
- Start adding the chilled custard, about 1 cup at a time, and fold gently but thoroughly after each addition, keeping the whipped cream fluffy.
Assembling the Cake:
- To assemble the cake, line the sides of a springform pan with an acetate cake collar or foil. Split each sponge cake layer in half using a sharp serrated knife, creating 4 layers total. Drop the first sponge cake layer into the bottom of the pan and soak it lightly with raspberry liqueur. Next, add a few tablespoons of raspberry preserves and spread evenly to the edges. Add about 1 cup (240 ml) of the tiramisu filling, spreading it evenly to the edges. Next, add a layer of fresh raspberries, about 25 to 30 per layer. Add more cream over the raspberries to seal them in. Watch my video recipe to see how I put the cake together!
- Top the raspberry layer with the next sponge cake and repeat the process. For the final layer, first soak the cake lightly with liqueur, then invert onto the top. Add the remaining cream on top and garnish with a layer of fresh raspberries.
- Refrigerate the cake overnight to allow the filling to set. When ready to enjoy, unlock the springform pan and transfer the cake onto a stand. Watch my video recipe to see how I do it. Remove the plastic wrap and garnish the sides of the cake with ladyfinger cookies. If desired, wrap the cake with a ribbon for additional garnish.