Watch out for seasonal whiplash. Ready or not, we’re hopping madly towards the first big family gathering since Christmas. If you’re still recovering from a brutal winter, far removed from the pastel-clad merriment of egg hunts, parades, and garden parties, fear not. There’s still plenty of time to shake off any residual frost and turn out a stunning dessert.
Inspired by the brilliant fresh flavor of real berries baked into Voortman Raspberry Wafers, these light and crispy creme-filled cookies have kept me sane in the dark days of barren farmers markets and middling fresh fruit options. Now, paired with the tender ruby gems themselves, those sweet sticks become the building blocks of even greater tastes.
Swapping bland, spongy ladyfingers for these new treats from Voortman injects new life into an Italian staple. Stacking bright, vibrant layers of flavor with the greatest of ease, anyone can assemble this masterpiece in minutes.
Be it an elegant brunch or low-key gathering with friends, it’s hard to beat this invigorating combination of rich, tangy cream cut by a touch of citrus zest, lightly spiked and softened wafers, and whole fresh raspberries. Bundle up the whole pan to go and take it away on breezy springtime picnics, since it’s surprisingly stable at room temperature too.
Served immediately, the cookies will remain crunchy for a resoundingly satisfying bite, but hold up brilliantly to delayed gratification. After a day or overnight, you’ll enjoy a more tender forkful from top to bottom, easy to slice, serve, and fully embrace with an open mouth. Go ahead, prep well in advance, so you can be ready whenever your party springs to life.
- 2 (8-Ounce) Packages Vegan Cream Cheese
- 1/2 Cup Confectioner's Sugar
- 1 Tablespoon Potato Starch
- 1/4 Cup Amaretto, Divided
- 1 Teaspoon Orange Zest
- 1 (10.6-Ounce) Package Voortman Raspberry Wafers, Divided
- 1 6-Ounce Container Fresh Raspberries, Divided
- 1 Tablespoon Freeze-Dried Raspberries, Ground to a Fine Powder
- Line an 8x8-inch baking dish with aluminum foil or parchment paper to act as a sling gor easy removal later.
- Place the cream cheese with in the bowl of your stand mixer and beat briefly to soften. Add in the sugar, starch, 2 tablespoons of the amaretto, and orange zest, mixing thoroughly to combine. Pause to scrape down the sides of the bowl with a spatula to ensure that everything is smoothly incorporated.
- Arrange half of of the wafer cookies in an even layer on the bottom of the pan. Brush the cookies with 1 tablespoon of the amaretto and top with half of the raspberries, distributing them as equally as possible across the exposed surface.
- Spoon half of the cream cheese mixture on top, carefully spreading it over the berries. Top with the remaining wafer cookies and press down firmly to make sure the layers are flush. You may crush some of the berries, but it's a small sacrifice to make for all the flavor they add.
- Brush the cookies with the remaining tablespoon of amaretto, top with the final half of the raspberries, and finish with the last of the cream cheese mixture. Smooth out the cream and top with a light sprinkle of the freeze dried raspberry powder all over.
- Chill for at least 4 hours for the best, most sliceable results, but feel free to dig in sooner if you don't mind dishing out messier but crunchier layers.
Covered with plastic wrap and refrigerated, the tiramisu will keep for up to 5 days.
Amount Per Serving: Calories: 79Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.