Frozen raspberry tiramisu

  • 15 mins preparation
  • Serves 5
  • Print


Frozen raspberry tiramisu
  • 200 gram frozen raspberries, plus extra, to serve
  • 250 gram cream cheese, at room temperature
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla essence
  • 300 millilitre thickened cream
  • 1 tablespoon instant coffee granules
  • 12 sponge finger biscuits


Frozen raspberry tiramisu
  • 1
    Line a 1.25-litre (5-cup) 19 x 9cm loaf pan with plastic food wrap, extending wrap 5cm above rim at long sides. Sprinkle half the raspberries over base of prepared pan.
  • 2
    Using an electric mixer, beat cream cheese, sugar and essence in a medium bowl until smooth. Beat in cream until light and fluffy. Dissolve coffee in 2 tablespoons boiling water.
  • 3
    Spread half the cream cheese mixture over raspberries in prepared pan. Arrange half the biscuits over cream cheese layer. Brush biscuits with half the coffee. Repeat layers using remaining raspberries, cream cheese mixture, biscuits and coffee. Press final layer of biscuits gently. Cover; freeze for 6 hours or until firm. Turn out tiramisu onto a serving plate. Remove plastic food wrap; stand at room temperature for 5 minutes to soften slightly. Serve sliced with extra raspberries.


Use fresh or frozen blueberries or sliced fresh strawberries instead of raspberries.