Sacramento is HOT today - 104 degrees to be precise. It will be COOL food this evening, no hot dishes, AND for desert Raspberry Tiramisu!
This is a nice version of the popular Italian pick-me-up dessert. Where traditional tiramisu uses coffee, in this version raspberries are used. In this version multiple layers will be created from cake, raspberries, and a white chocolate/cream cheese/whipping cream frosting mixture.
It is presented best when a good size, deep clear glass salad bowl is used to showcase the layers of the tiramisu.
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Ingredients
- 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into slices
- 1 pound of fresh or frozen raspberries (slightly pureed)
- 1 cup white sugar
- 1/2 melted white chocolate
- 1 (8 ounce) package cream cheese
- 2 cups heavy whipping cream
Directions
- Using a clear glass deep round salad bowl, create a layer of cake slices on the bottom. Cut cake slices if necessary to fit the bottom of the dish.
- Drizzle layer of raspberries over cake slices.
- Beat sugar, melted white chocolate, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. This is your frosting mix.
- Place a layer of this frosting mix in the bowl on top of the layer of raspberries.
- You will continue this layering of cake slices, raspberries and frosting mixture, until the top of the salad bowl is reached.
- You can either end the layering process with fresh whole raspberries at the top; or you can end layering process with frosting mix at the top.
- Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
- If you prefer, you can place a few fresh pansies, violets, and mint leaves on top before serving.
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