Recipes Berry Tiramisu Cake 4.7 (34) 27 Reviews 9 Photos 'I love traditional tiramisu,' notes Diane Way of Harrisburg, Pennsylvania, 'but my husband was never crazy about the coffee flavor. So I got a little creative, leaving out the mocha and adding fresh berries. The result was luscious!' By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 12 Yield: 12 servings Ingredients 4 cups Assorted fresh berries 1 cup sugar 1 tablespoon lemon juice 2 teaspoons cornstarch SPONGE CAKE: 1 ½ cups all-purpose flour 1 ⅛ cups sugar, divided 2 teaspoons baking powder ½ teaspoon salt 4 eggs, separated ½ cup water ⅓ cup vegetable oil CREAM FILLING: 1 (8 ounce) package cream cheese, softened ½ cup confectioners' sugar 2 cups whipping cream, whipped Directions In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving. I Made It Print