Taís Roque Recipes (2025)

04/09/2024

🍰 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗹𝘂𝗲𝗯𝗲𝗿𝗿𝘆 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 🍰

Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate chips, melted
- 1 cup fresh blueberries
For the topping:
- 1/2 cup white chocolate chips, melted
- Fresh blueberries

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in melted white chocolate until fully incorporated. Gently fold in the fresh blueberries.
4. Pour the cheesecake batter into the cooled crust, spreading it evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
7. For the topping: Drizzle melted white chocolate over the top of the cheesecake and garnish with fresh blueberries.
8. Slice and serve chilled.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices

04/09/2024

🍰 𝑷𝒖𝒓𝒑𝒍𝒆 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒂𝒌𝒆 🍰

Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons purple food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup brewed coffee, cooled

For the cream cheese frosting:
- 16 oz (450g) cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix together vegetable oil, buttermilk, eggs, purple food coloring, vanilla extract, and white vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the brewed coffee.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the cream cheese frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
8. Place one cake layer on a serving plate, spread frosting on top. Place the second layer on top and frost the top and sides of the cake.
9. Decorate as desired and chill the cake for at least 1 hour before serving.

Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices

04/09/2024

🍰 𝑾𝒉𝒊𝒕𝒆 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑷𝒐𝒌𝒆 𝑪𝒂𝒌𝒆 🍰

Ingredients:
For the cake:
- 1 box white cake mix
- Ingredients required on the cake mix box (eggs, oil, water)
- 1 cup fresh raspberries
For the filling:
- 1 can sweetened condensed milk
- 1/2 cup white chocolate chips
- 1/4 cup raspberry jam
For the topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
- White chocolate shavings

Instructions:
1. Preheat oven to the temperature specified on the cake mix box. Grease a 9x13-inch baking pan.
2. Prepare the white cake mix according to the package instructions. Fold in the fresh raspberries.
3. Pour the batter into the prepared pan and bake according to the package instructions. Let the cake cool for 10 minutes.
4. Using the handle of a wooden spoon, poke holes all over the cake.
5. For the filling: In a microwave-safe bowl, combine sweetened condensed milk and white chocolate chips. Microwave in 30-second intervals, stirring until smooth. Stir in the raspberry jam.
6. Pour the filling over the cake, making sure it fills the holes. Refrigerate the cake for 1 hour.
7. For the topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Spread the whipped cream over the cake. Garnish with fresh raspberries and white chocolate shavings.
9. Refrigerate the cake for at least 2 hours before serving.

Prep Time: 20 minutes | Baking Time: As per cake mix instructions | Total Time: Approximately 3 hours | Servings: 12 slices

04/09/2024

🍫 Chocolate Hazelnut Explosion Layer Cake 🌰

Ingredients:

🌾 2 cups all-purpose flour
🍬 1 3/4 cups granulated sugar
🍫 3/4 cup unsweetened cocoa powder
🥄 2 teaspoons baking powder
🥄 1 1/2 teaspoons baking soda
🧂 1 teaspoon salt
🥚 2 large eggs
🥛 1 cup whole milk
🌻 1/2 cup vegetable oil
💧 2 teaspoons vanilla extract
💧 1 cup boiling water
🍫 1 cup Nutella
🌰 1 cup chopped hazelnuts
🥛 1 cup heavy cream
🍬 1/4 cup powdered sugar
💧 1 teaspoon vanilla extract
Instructions:

1️⃣ Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 9-inch round cake pans. 🥄

2️⃣ Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 🍫

3️⃣ Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined. 🥚🥛🌻

4️⃣ Incorporate Boiling Water: Stir in the boiling water until the batter is smooth and well mixed. The batter will be thin. 💧

5️⃣ Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 🍰

6️⃣ Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on wire racks. 🌬️

7️⃣ Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of Nutella between each layer of cake. Sprinkle chopped hazelnuts over the Nutella layer for added crunch. 🍫🌰

8️⃣ Make the Whipped Cream Frosting: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the top and sides of the cake. 🥛🍬

9️⃣ Garnish: Sprinkle additional chopped hazelnuts over the top of the cake for decoration. 🌰

🔟 Refrigerate and Serve: Refrigerate the cake until ready to serve. Slice and indulge in the rich, chocolatey goodness! 🍰

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes | Servings: 12

Enjoy this decadent and indulgent Chocolate Hazelnut Explosion Layer Cake! 🍫🌰🎉

04/09/2024

🍫 𝐋𝐮𝐬𝐜𝐢𝐨𝐮𝐬 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭 𝐂𝐚𝐤𝐞 𝐑𝐨𝐥𝐥 🍫

Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the filling:
- 1 cup Nutella or chocolate hazelnut spread
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For decoration:
- Powdered sugar
- Hazelnuts
- Chocolate shavings

Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat eggs and sugar until thick and pale. Stir in vanilla extract.
4. Gradually fold in the dry ingredients, alternating with the milk, until just combined.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
6. While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
7. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
8. Roll the cake and towel together from the short end. Let it cool completely.
9. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Gently unroll the cake and spread Nutella or chocolate hazelnut spread over the surface.
11. Spread the whipped cream over the Nutella layer.
12. Carefully roll the cake back up without the towel. Place it seam side down on a serving platter.
13. Dust the top with powdered sugar, sprinkle with hazelnuts, and garnish with chocolate shavings.
14. Chill the cake roll for at least 1 hour before slicing and serving.

Prep Time: 30 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices

04/09/2024

Espresso Infused Mocha Poke Cake 🍫

☕ 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 ☕
1 box chocolate cake mix
Ingredients as per the cake mix directions
1 (5 oz) package instant chocolate pudding mix
1 cup cold brewed coffee
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon instant espresso powder
2 tablespoons sugar
☕ 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 ☕
Bake the Cake: Prepare and bake the chocolate cake mix according to package directions in a 9x13 inch pan. Allow it to cool completely.
Craft the Mocha Filling: In a bowl, whisk together the instant chocolate pudding mix and brewed coffee. Stir in the sweetened condensed milk until the mixture is smooth and luscious.
Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake.
Pour the Filling: Pour the mocha filling over the cake, ensuring it seeps into all the poked holes for maximum flavor infusion.
Whip Up the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue beating until the cream holds stiff peaks.
Layer with Whipped Cream: Generously spread the espresso whipped cream over the top of the mocha-filled cake.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld beautifully.
Tips:
🌑 For an extra bold coffee flavor, use a dark roast brew.
🍫 Garnish with chocolate shavings or coffee beans for added texture and visual appeal.
🍩 Enhance the richness by mixing dark chocolate cake mix with a spoonful of cocoa powder.
Indulge in your velvety Mocha Poke Cake ☕☕

04/09/2024

Peanut Butter Dream Cheesecake 🥜

🥜 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🥜
For the Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the Filling:
2 cups heavy cream
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup Reese's Pieces candy
For the Topping:
1 cup heavy cream, whipped
1/4 cup powdered sugar
1/2 cup mini chocolate chips
1/2 cup Reese's Pieces candy
1/2 cup assorted mini chocolate candies
Chocolate syrup for drizzling
🥜 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🥜
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Fold in the mini chocolate chips and Reese's Pieces candy.
Pour the filling over the chilled crust and spread evenly.
Add the Topping:
In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Spread or pipe the whipped cream over the top of the cheesecake filling.
Sprinkle the mini chocolate chips, Reese's Pieces candy, and assorted mini chocolate candies on top.
Drizzle with chocolate syrup.
Chill and Serve:
Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Before serving, remove the sides of the springform pan.
Slice and enjoy this decadent No-Bake Peanut Butter Dream Cheesecake!
Prep Time: 25 minutes | Chilling Time: 4 hours | Servings: 10-12 slices 🥜🥜

02/09/2024

🍌 𝗕𝗮𝗻𝗮𝗻𝗮 𝗣𝗲𝗰𝗮𝗻 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗟𝗮𝘆𝗲𝗿 𝗖𝗮𝗸𝗲 𝗘𝘅𝘁𝗿𝗮𝘃𝗮𝗴𝗮𝗻𝘇𝗮 🍌

Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 1 cup chopped pecans
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce (from above)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
For decoration:
- Whole pecans
- Banana slices
- Caramel sauce drizzle

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Mix in mashed bananas. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Stir in chopped pecans.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. For the caramel sauce: In a saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber in color. Add butter and stir until melted. Slowly pour in the heavy cream while stirring. Remove from heat and stir in vanilla extract and salt. Let cool.
7. For the frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, caramel sauce, vanilla extract, and heavy cream until desired consistency is reached.
8. Assemble the cake by layering the cake rounds with frosting between each layer. Frost the top and sides of the cake.
9. Decorate with whole pecans, banana slices, and a drizzle of caramel sauce.

Prep Time: 30 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices

02/09/2024

🍑 𝑷𝒆𝒂𝒄𝒉 𝑪𝒐𝒃𝒃𝒍𝒆𝒓 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍑

Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup peach preserves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup diced peaches (fresh or canned)
For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in peach preserves, cinnamon, and nutmeg. Gently fold in diced peaches.
4. Pour the cheesecake batter into the cooled crust, spreading evenly.
5. For the topping: In a separate bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Sprinkle the topping over the cheesecake batter.
7. Bake for 60-70 minutes, or until the center is set and the topping is golden brown. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
8. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
9. Serve chilled and enjoy the delicious peach cobbler cheesecake!

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices

02/09/2024

🍰 Yellow Velvet Oreo Cheesecake 🍰

Ingredients:

For the Crust:

2 cups Oreo crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 tablespoon yellow food coloring
1/2 cup crushed Oreos
For the Drip:

1 cup white chocolate chips
1/2 cup heavy cream
For Decoration:

Whipped cream
Mini Oreos
Yellow velvet cake crumbs
Sprinkles
Instructions:

1️⃣ Preheat the Oven:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2️⃣ Prepare the Crust:

In a bowl, mix Oreo crumbs and melted butter until combined.
Press the mixture into the bottom of the springform pan.
Bake for 10 minutes, then let it cool.
3️⃣ Make the Cheesecake:

Beat the cream cheese in a large bowl until smooth.
Add granulated sugar and mix well.
Beat in sour cream and vanilla extract.
Add eggs one at a time, beating well after each addition.
Mix in yellow food coloring and crushed Oreos.
4️⃣ Bake the Cheesecake:

Pour the cheesecake batter into the cooled crust, spreading it evenly.
Bake for 60-70 minutes, or until the cheesecake is set.
Turn off the oven and let the cheesecake cool with the oven door slightly open for 1 hour.
Refrigerate for at least 4 hours, or overnight before removing from the pan.
5️⃣ Prepare the Drip:

Heat white chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth.
6️⃣ Decorate the Cheesecake:

Drizzle the white chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
Decorate with whipped cream, mini Oreos, yellow velvet cake crumbs, and sprinkles.
Enjoy this delightful twist on a classic dessert! 🍰

Prep Time: 30 minutes
Baking Time: 60-70 minutes
Total Time: Approximately 5 hours (including cooling and chilling)
Servings: 12 slices

02/09/2024

🎉 Tropical Strawberry Split Cake 🎉

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:

16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped cream
2 cups fresh strawberries, sliced
For the Topping:

1 can (20 oz) crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup milk
1 cup whipped cream
Fresh strawberries for garnish
🎉 Instructions:

1️⃣ Prepare the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture into the bottom of a 9x13-inch dish to form the crust.
Chill in the refrigerator while preparing the filling.
2️⃣ Make the Filling:

In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until creamy.
Fold in the whipped cream until well combined.
Spread the filling evenly over the chilled crust.
3️⃣ Add the Strawberries:

Arrange the sliced strawberries on top of the cream cheese layer.
4️⃣ Prepare the Topping:

In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened.
Fold in the drained crushed pineapple.
Spread the pudding mixture over the strawberries.
5️⃣ Finish with Whipped Cream:

Top with a layer of whipped cream.
Garnish with additional fresh strawberries.
6️⃣ Chill:

Refrigerate the cake for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: Approximately 4 hours 20 minutes
Servings: 12-16 slices

Enjoy this refreshing and fruity Tropical Strawberry Split Cake! 🎉🍓🍍

02/09/2024

Raspberry Tiramisu 🍰🍓

Ingredients:

For the Raspberry Puree:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Mascarpone Cream:
1 cup heavy cream
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Assembly:
1 package ladyfinger cookies
1/2 cup brewed coffee, cooled
Fresh raspberries, for garnish
Cocoa powder, for dusting

Directions:

Prepare the Raspberry Puree:
In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
Strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.

Make the Mascarpone Cream:
In a mixing bowl, beat the heavy cream until soft peaks form.
In another bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.

Assemble the Tiramisu:
Dip each ladyfinger cookie into the brewed coffee briefly, then arrange a layer of dipped cookies in the bottom of a serving dish or individual serving glasses.
Spread half of the mascarpone cream mixture over the layer of ladyfingers.
Drizzle half of the raspberry puree over the mascarpone layer.
Repeat the layers with the remaining ladyfingers, mascarpone cream, and raspberry puree.
Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.

Serve and Garnish:
Before serving, garnish the tiramisu with fresh raspberries and a dusting of cocoa powder.

Nutritional Information:
Calories: Approximately 320 kcal per serving
Servings: 8 servings
Preparation Details:
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes (including chilling time)

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