Ingredients
For the Sponge Cake:
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
For Berry Tiramisu Cake Syrup, Fillings and Cream:
12 oz Driscoll’s raspberries, divided
6 Tbsp (3 oz) orange liqueur, divided
1/3 cup granulated sugar, + 2 Tbsp for berry sauce
16 oz mascarpone cheese, refrigerated
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, (36% milk fat), chilled
1 lb Driscoll’s strawberries, sliced, reserving 6 berries for the top
1 pint Driscoll’s blueberries, (2 cups ), divided
Instructions
How to Make Berry Mascarpone:
Bake the easy 4-ingredient sponge cake (click for written instructions). Once cakes are at room temp, use a serrated knife to cut in half for a total of 4 layers.
In a small bowl, combine 1/2 package raspberries, 1/4 cup water, 4 Tbsp orange liqueur, and 2 Tbsp sugar. Mash together with a fork and set aside.
Just before assembling your cake, make the cream: In a large bowl, use a spatula to fold together 16 oz mascarpone cheese and 2 Tbsp orange liqueur until well incorporated.
In a second large mixing bowl, beat with a mixer 1 1/2 cups heavy cream, 1/3 cup sugar and 1 tsp vanilla just until fluffy with soft peaks.** Use a spatula to fold half of the whipped cream into mascarpone to lighten it then fold in remaining cream and blend until fully incorporated.
How to Assemble Berry Tiramisu Cake:
Place your first cake layer on a serving platter and use a spoon to spread 1/4 of your raspberry syrup (no need for perfection). Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries. Repeat with remaining layers and cover the top with remaining whole strawberries
raspberries and blueberries.