Christmas Fruit Tiramisu Cake. Slice the removed portion, and place underneath the other piece. Making the tiramisu cream: add the mascarpone to a bowl, mix well with whipped cream, and then add in granulated sugar, egg yolks, and rum in that order. Spread remaining filling over top and side of cake.

Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside. Use a spatula to fold half of the whipped cream into the mascarpone to lighten it then fold in remaining cream and blend until fully incorporated. You can cook Christmas Fruit Tiramisu Cake using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Christmas Fruit Tiramisu Cake

Prepare 20 cm of Chiffon cake (20 cm diameter round cake).
You need 250 grams of Mascarpone cheese.
You need 200 ml of Heavy cream.
Prepare 2 of Egg yolk.
It's 90 grams of Granulated sugar.
Prepare 1 tbsp of Rum.
It's 130 grams of Strawberry jam.
Prepare 130 grams of Wild blueberry jam.
You need 130 grams of Mango jam.
It's 1 of Your favorite fruit (for decoration, to taste).
It's of Strawberries, blueberries, oranges, kiwi etc..
It's 1 of Apricot glaze (to taste).

In a large bowl whisk together flour, baking powder, and salt. And here's how the making part goes down. The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight.

Christmas Fruit Tiramisu Cake instructions

Making the cardboard stand: Cut out a circle from thick paper the same size as the cake pan, cover it with aluminum foil, and then you can get to work! You will be able to move the cake smoothly..
Making the chiffon cake container: Stick a knife into the cake about 1.5~2 cm from the edge, and cut out the insides. Slice the removed portion, and place underneath the other piece..
Making the tiramisu cream: add the mascarpone to a bowl, mix well with whipped cream, and then add in granulated sugar, egg yolks, and rum in that order..
Whip the cream in a separate bowl until soft peaks form, add to the bowl from step 2,and thoroughly mix with a rubber spatula..
Pour the cream, blueberry jam, cream, mango jam, cream, and strawberry jam into the chiffon cake in that order. (Cut the top part of the chiffon cake depending on the amount of jam used.) Stabilize the perimeter of the cake using plastic cake film. Wrap the cake in plastic wrap and let sit in the fridge overnight..
Decorate with your favorite fruit, make a glaze with nappage, and it is done..
It may look like a cake, but it is tiramisu! Refrigerate until you are ready to eat it..
Tip: I tried cutting it after leaving it in the fridge for just a short amount of time, but it is basically tiramisu! It is pretty difficult to cut it cleanly..

Place bottom layer on serving dish. Spread with half of the ricotta mixture. The combination of creamy mascarpone mousse, the light crunch of ladyfingers, and tangy fruit is so yummy and festive. Whip up my tiramisu recipe and discover the best of summer recipes. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes.