Glaze for the 18 savoiardi biscuits

  • 200 grams (7.05 ounces) white or pink chocolate
  • 30 grams (1.06 ounces) vegetable oil
  • freeze-dried raspberries for sprinkling

Raspberry sauce

  • 150 grams (5.29 ounces) raspberries
  • 30 grams (1.06 ounces) sugar
  • 4 grams (0.14 ounces) pectin
  • pinch of lemon acid
  • 100 milliliters (3.38 ounces) water

The filling

  • 20 savoiardi biscuits
  • 200 grams (7.05 ounces) raspberries
  • 350 grams (12.35 ounces) cream cheese
  • 300 grams (10.58 ounces) mascarpone
  • 200 grams (7.05 ounces) whipping cream
  • 110 grams (3.88 ounces) powdered sugar
  • 1 teaspoon vanilla extract
  • 6 grams (0.21 ounces) gelatin
  • 36 grams (1.27 ounces) cold water
  • 50 grams (1.76 ounces) hot cream


  • Microwave

    Heat your chocolate to the perfect consistency. Be sure to use a microwave-safe bowl to prevent any mishaps!👩‍🍳

  • Mixing Bowls

    Keep a variety of sizes on hand for mixing your ingredients effortlessly. A non-slip base can make the process smoother. 🥣

  • Electric Mixer

    A stand or hand mixer will save you tons of time and effort, especially for whipping up your cream and cream cheese mixture. 🔌

  • Silicone Spatula

    Perfect for scraping every last bit of your delicious filling from the bowls, and great for spreading evenly.

  • Acetate Tape

    Ensures perfect edges and easy release from the mold. Don’t skip this step for that professional finish! 📐


Step 1

1. Prepare the glaze: Melt the chocolate (pink or white) in the microwave. Use short bursts of 20 seconds and stir in between to avoid overheating.

Step 2

2. Add vegetable oil: Add the vegetable oil to the melted chocolate and mix until smooth. This will give the glaze a shiny finish and easier consistency for dipping.

Step 3

3. Prep the biscuits: Cut off the rounded end (5-7 mm) from 18 savoiardi biscuits, dip them in the glaze, and sprinkle with freeze-dried raspberries. Refrigerate until set. Ensure an even coating by using a fork or dipping tool.

Step 4

4. Make the raspberry sauce: Sprinkle raspberries with sugar mixed with pectin. Bring the mixture to a boil and boil for 20 seconds. Add a pinch of lemon acid, cool, and strain through a sieve to remove the seeds. Straining ensures a smoother sauce.

Step 5

5. Prepare the filling: Whip the cream cheese with mascarpone until smooth. Add powdered sugar and continue whipping. Add cold cream and whip until thick. Dissolve pre-soaked gelatin in the microwave, mix with hot cream, then combine with the cheese mixture by first adding a small amount, then the rest. Make sure the gelatin is well dissolved to avoid lumps.

Step 6

6. Assemble the cake: Use a cake ring with a diameter of 18 cm (7.09 inches). Line the sides of the mold with acetate tape. Place the glazed savoiardi biscuits around the sides. Soak the remaining savoiardi biscuits in raspberry syrup and layer them on the bottom. Use the cut-off pieces as well. Spread a layer of whole raspberries, followed by a layer of filling cream, another layer of soaked savoiardi biscuits, more cream, another layer of raspberries, and finish with a final layer of cream. Refrigerate for 4-5 hours to set. Allowing the cake to set ensures it holds its shape when sliced.


Picture this: your beautifully crafted raspberry cream pastry sitting on an elegant cake platter, surrounded by fresh berries and mint leaves. Not only does it look like it belongs in a bakery window, but it's also perfect for any special occasion. **Serve** this dessert with a side of **fresh whipped cream** or a scoop of **vanilla ice cream** for an extra treat. 🍦 Guests will love the balance between the rich, creamy filling and the tartness of the raspberries. For a charming, rustic presentation, why not place your pastry on a **wooden cutting board** and scatter some **powdered sugar** on top? ✨ The snowy dusting adds a touch of whimsy, making it look as if it’s straight out of a fairy tale. If you're hosting a summer picnic or outdoor party, **pair your raspberry cream pastry with a light, fruity rosé or a chilled sparkling wine**. 🥂 The refreshing flavors complement the dessert perfectly, adding an elegant touch to your celebration. Cheers to delightful moments! 🍓


Making gluten-free and vegan versions of this delicious raspberry cream pastry is easier than you think! For those avoiding gluten, simply **replace the savoiardi biscuits with gluten-free ladyfingers**. They are just as delightful and ensure everyone can enjoy this treat without worry. 🌾🚫 To create a vegan version, swap the cream cheese and mascarpone for **dairy-free alternatives**, and use **coconut cream in place of whipping cream**. Also, be sure to use a **plant-based gelatin substitute** like agar-agar. With these swaps, you can still achieve a deliciously creamy and fruity dessert that’s entirely plant-based. 🌱💖 No one should miss out on this delightful pastry - with a few tweaks, it’s perfect for everyone! 🌟


  • What if I don't have an electric mixer?

    If you don't have an electric mixer, a hand whisk can do the job. Just be prepared for a thorough arm workout! ⏱️💪

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid any excess moisture in your pastry. ❄️➡️🍇

  • How do I ensure my gelatin dissolves properly?

    Dissolve the gelatin in cold water first, then add the hot cream gradually while stirring to make sure it's completely smooth. 🥄

  • How do I get smooth sides on my pastry?

    Using acetate tape around the inner edge of your mold will help you achieve smooth and professional-looking sides. 🏆

  • Can I add other fruits to this recipe?

    Absolutely! Feel free to get creative and add your favorite fruits such as strawberries or blueberries for an extra burst of flavor. 🍓🫐

  • What’s the best way to store leftovers?

    Store any leftover pastry in an airtight container in the fridge. It should stay fresh for up to 3 days. 🥐❄️

Nutrition facts

Raspberry Tiramisu cake
Recipe Yield:8 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:28g
Saturated Fat:17g
Total Carbohydrate:50g
Total Sugars:37g