Raspberry Pound Cake Tiramisu

No-bake tiramisu made with layers of pound cake, a whipped cream-mascarpone mixture, raspberry jam and fresh raspberries! It's the perfect summer dessert.

📝 Ingredients

• 1 cup raspberry jam
• 6 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
• 1 pound mascarpone cheese (room temperature)
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 pound cakes (16 oz each, cut into 3x1x1-inch pieces)
• 3 half-pints (about 3 3/4 cups fresh raspberries)
• powdered sugar (for topping)

👨‍🍳 Instructions

1. 1In a small bowl, stir raspberry jam and 4 tablespoons orange liqueur until well-mixed. Set aside.
2. 2In a separate medium bowl, stir mascarpone cheese with remaining 2 tablespoons orange liqueur until well combined.
3. 3In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream, sugar and vanilla about 3 minutes or until soft peaks form. Use a rubber spatula to stir 1/4 of the whipped cream mixture into the mascarpone mixture. Fold the remaining whipped cream mixture into the mascarpone mixture until everything is smooth and light.
4. 4Line the bottom of a 13x9-inch glass baking dish or casserole dish with half of the pound cake pieces, breaking some in half if needed to fill in any holes. Spread half of the jam mixture onto the pound cake, then spread half of the mascarpone mixture over the jam mixture. Top with half of the fresh raspberries. Repeat layers, starting with remaining pound cake pieces, then topping with remaining jam, mascarpone and raspberries. Cover and refrigerate at least 4 hours or overnight.
5. 5Just before serving, sprinkle powdered sugar on top of berries. Store leftovers covered in refrigerator for up to 2 days.