Strawberry Tiramisu Cake

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recipe by Die Jungs Kochen und Backen https://www.diejungskochenundbacken.de/

  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    534
based on 3 ratings

Recipe for a no-bake Strawberry Tiramisu Cake. Crunchy oatcake base meets mascarpone cream and delicious strawberry compote. Feel free to use any other kind of fruit, such as raspberries, blackberries, etc. User generated recipes have not been re-tested by Kenwood.

recipe updated Dec 5, 2024

Ingredients

  • Strawberries icon
    Strawberries
    200 g
  • Butter icon
    Butter
    75 g
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Cornflour icon
    Cornflour
    2 pinches
  • Mascarpone cheese icon
    Mascarpone cheese
    250 g
  • Cream cheese icon
    Cream cheese
    400 g
  • Strawberries icon
    Strawberries
    as needed
  • Cocoa powder icon
    Cocoa powder
    as needed
  • Oatcake icon
    Oatcake
    200 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    3
  • Icing sugar icon
    Icing sugar
    100 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Lemon juice icon
    Lemon juice
    1 tablespoon

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Work surface
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor attachment
  • kCook icon Springform tin - 20cm (8")

Step preview

  1. Assemble the Food Processor attachment to the machine
  2. Fit the knife blade to the Food Processor bowl
  3. Add the ingredient into the Food Processor bowl
  4. Pulse until finely ground
  5. Then add the ingredient
  6. Blend until well combined
  7. Line a springform tin with parchment paper
  8. Spread the crumb mixture into the lined pan and press down firmly
  9. Chill in the fridge until firm
  10. Fit the Stir Tool
  11. Add the ingredients into the appliance bowl
  12. Cook with splashguard fitted - 6 min, 104°C, Stir 1
  13. Then add the ingredient into the appliance bowl
  14. Cook with splashguard fitted - 2 min, 104°C, Stir 1
  15. Strain the compote through a fine sieve and let it cool
  16. Clean the appliance bowl and fit the Creaming Beater
  17. Add the ingredients into the appliance bowl
  18. Mix until smooth - 2 min, Speed 2
  19. Then add the ingredients and 2 tbsp of the cooled compote
  20. Mix until well combine - 2 min, Speed 2
  21. Remove the base from the fridge
  22. Pour half of the cream on top and spread level
  23. Place the compote in the centre and spread evenly, allowing a gap around the edge
  24. Then spread the rest of the cream in an even layer on top of the cake
  25. Use the back of a spoon, a knife, or an offset spatula to create a pattern on the surface
  26. Chill in the fridge for at least 4-5 hours
  27. Garnish before serving
  28. Serve
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