Raspberry Tiramisu Cake
Ingredients
- 3 tsp instant espresso powder ⓘ
- 3 tbsp hazelnut liqueur ⓘ
- 12 oz low-fat cottage cheese ⓘ
- 6 tbsp sugar
- 1 tsp vanilla extract
- 12 oz light cream cheese ⓘ
- 8 oz mascarpone cheese, at room temperature ⓘ
- 8 oz whipped cream
- 6 None double chocolate cupcakes, cut into 1/2 inch slices
- 3 tbsp cocoa powder
- 1 cup fresh raspberries ⓘ
- 1 cup white chocolate curls
- 1/4 cup chocolate covered espresso beans ⓘ
Instructions
- Whisk together 1/3 cup hot water, espresso powder and liqueur. Set aside.
- In a food processor, combine cottage cheese, sugar and vanilla extract. Process for 2 mins, or until smooth. Add cream cheese and process for 2 mins. Add mascarpone and pulse until smooth. Transfer to a large bowl and fold in whipped cream.
- Lightly grease an 8 inch springform pan. Line base with sliced chocolate cupcake. Brush with 1/3 of the coffee mixture. Spread 1 3/4 cups mascarpone mixture over top. Repeat layers 2 more times. Chill overnight.
- Transfer tiramisu to a serving platter and sift cocoa powder over top. Garnish with raspberries, white chocolate curls and chocolate espresso beans.
Nutrition & Diet Analysis (per serving)
359
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).