- Fit sheet cake into lightly greased hotel pan.
- In medium bowl, whisk together jelly powder and 60 mL boiling water until completely dissolved. Stir in frozen raspberries. Let cool to room temperature.
- In large bowl, using handheld electric mixer, beat together cream cheese, yogurt, confectioners’ sugar and vanilla until blended and smooth. Fold in jelly powder mixture until blended.
- In small bowl, bloom 14 g gelatin powder in 60 mL cold water for 5 to 10 minutes. Add 60 mL boiling water and stir until dissolved. Fold into cream cheese mixture.
- Spread cream cheese mixture over cake base, smoothing top.
- To another large bowl, add tiramisu mix. Add milk. Using handheld electric mixer with clean beaters on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on high speed for 6 to 8 minutes.
- In another small bowl, bloom 14 g gelatin powder in 60 mL cold water for 5 to 10 minutes. Add 60 mL boiling water and stir until dissolved. Fold into tiramisu mixture.
- Spread tiramisu mixture over cream cheese filling. Refrigerate for 4 to 6 hours or until set. Cut into 9.5 x 4 cm bars.
- Garnish each bar with 1 g shaved chocolate and top with 9 g (about 1 or 2) raspberries.
Makes: 36 – 125 mL servings
Ingredients
| 1 sheet (47 x 29 cm) (850 g) | Premade chocolate sponge cake |
|---|---|
| 125 g | Dr. Oetker Low Calorie Raspberry Jelly Powder |
| 180 mL | Boiling water, divided |
| 375 mL | Frozen raspberries |
| 500 g | Brick-style plain cream cheese, softened |
| 250 mL | Plain Greek yogurt |
| 125 mL | Confectioners’ (icing) sugar |
| 15 mL | Vanilla extract |
| 28 g | Gelatin Powder, divided |
| 120 mL | Cold water, divided |
| 270 g | Wellcare Instant Tiramisu Mousse Mix |
| 875 mL | Cold 2% milk |
| 36 g | Dark chocolate, shaved |
| 324 g | Fresh raspberries |
