My Birthday Cake: Raspberry Tiramisu 🎂 скачать в хорошем качестве

My Birthday Cake: Raspberry Tiramisu 🎂

Hi everyone! Recently I celebrated my birthday and decided to make this delicious Raspberry Tiramisu. My family, friends, and I absolutely loved it! The raspberry pairs perfectly with the creamy mascarpone, and the cake isn’t overly sweet, making it just right. Recipe 🎂 Ingredients: For the base: • Savoiardi biscuits – about 400–450 g (some for the bottom, some for the sides) • Raspberry sauce (recipe below) – 200 ml For the cream: • Mascarpone – 500 g • Heavy cream 33–35% – 400 ml (well chilled) • Powdered sugar – 120 g (or to taste) • Vanilla sugar – 1 tsp For the layers: • Raspberry jam – to taste For decoration: • Fresh raspberries – 300–400 g • Mint or lemon balm leaves Raspberry Sauce for Dipping Savoiardi (from fresh raspberries) Ingredients: • Fresh raspberries – 250 g • Sugar – 2–3 tbsp (to taste) • Water – 100 ml • Lemon juice – 1 tsp Instructions: 1. Combine raspberries, sugar, and water in a saucepan. 2. Heat over medium heat for 3–4 minutes until the berries release juice and slightly break down. 3. Remove from heat and blend (or mash with a fork). 4. Strain through a sieve to remove seeds. 5. Add lemon juice and let it cool. The sauce will have a deep ruby color with a nice tang. Quickly dip the savoiardi in the sauce so they soak up flavor but don’t get soggy. Preparation: 1. Cream: • Soften mascarpone with half of the powdered sugar and vanilla. • Whip the cream with the remaining powdered sugar to soft peaks. • Gently fold the whipped cream into the mascarpone mixture using a spatula. The cream should be thick and delicate. 2. Forming the “fence”: • In a 26 cm cake pan, place savoiardi vertically around the edge, pressing tightly like a “fence.” Trim the ends if needed, and dip them in cream to help them stick. • Quickly dip each savoiardi in the raspberry sauce and place them tightly on the bottom of the pan. • Spread a layer of cream on top. • Spread a layer of raspberry jam. I softened mine in the microwave in short 10-second pulses to make it more fluid. • Add another layer of savoiardi, lightly dipped in raspberry sauce. • Repeat: cream → jam → savoiardi. • Finish with a thick layer of cream on top. 3. Decoration: • Decorate the top with fresh raspberries and mint leaves. 4. Chilling: • Cover with plastic wrap and refrigerate for at least 5–6 hours, preferably overnight, so the dessert sets and holds its shape. Thank you so much for watching! Don’t forget to subscribe and give this video a thumbs up – your support means the world to me. 💖 #birthdaycake #raspberrytiramisu #dessertrecipe #easycake #homemadedessert #tiramisu #cakeforbirthday #sweetdessert #familyfriendly #deliciouscake #cakeideas #cakeformom #cakeforbeginner