A Mother’s Day recipe needs to be pretty. It needs to be purple or pink with berries. It needs to be sweet. It needs to be something my mom would love and your mom would love, too. It needs a hint of classic + a fruity twist. It needs to be special, to show that you baked in the love. But it needs to be last-minute easy, too. It needs to be healthy enough for breakfast in bed, or indulgent enough for dessert after dinner.
It needs to be Fruity Frosty Raspberry Tiramisu.
This is a rough interpretation of Tiramisu, inspired by this recipe. Coffee and cream have been replaced by bananas and berries. It’s a sweet stack of raspberry-soaked vanilla cake and raspberry nicecream–my fruity version of the Italian dessert.
A bit of baked. A bit of blended. A bold pink color. A beautiful treat. Make it for your lovely mama, but make enough to steal a bite or two.
Here’s a fruity frosty video for you too! (Note: I increased the quantities from the video in the recipe below to make enough for 2 servings)


Fruity Frosty Raspberry Tiramisu
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 2 servings 1x
Ingredients
- 1 batch of my Everything Free Vanilla Cupcake batter
- 4 frozen bananas
- 2 cups frozen raspberries
- 2 cups fresh raspberries
- 2 tbsps liquid sweetener of choice (I used coconut nectar)
Instructions
- FOR THE CAKE: Preheat the oven to 350F.
- Pour the cupcake batter into an 8×8″ baking pan with parchment paper.
- Bake for approximately 28 minutes at 350F or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then slice into thin strips.
- FOR THE RASPBERRY SAUCE: Blend the fresh raspberries with the liquid sweetener on high until smooth.
- Strain to remove the seeds.
- Once the cake is cool, prepare your banana ice cream by blending the frozen bananas and raspberries.
- Set aside.
- TO ASSEMBLE: Line a square container with plastic wrap (for easy removal).
- Fill the container with alternating layers of banana ice cream and cake strips soaked in the raspberry sauce.
- Freeze for 10 minutes.
- Invert the container onto a plate, and gently tug at the plastic wrap to release.
- Top with the remaining sauce and fresh raspberries
Happy Mother’s Day!
Oh my god, Natalie! I just watched the video and I have to make the tiramisu! It looks sooo good. I could totally eat that right now.
Thanks Bianca! All the textures going on in one dessert make it really fun. Plus cake and nicecream are just perfect for each other in any form as evidenced by your recent chocolate creation 😀
It’s so pretty! I love that you can just share this recipe with one other person (i.e. MOM!) So cute and girly <3
Thanks Rebecca! My mom might prefer it with some chocolate involved, but that can be arranged 😉
Very cute! I definetly wouldn’t mind celebrating Mother’s Day with this, but I’m like your mom, chocolate is a must!
Thanks Melissa! We made a batch of chocolate cupcakes too 🙂
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This is such a pretty fruity dessert Natalie! Perfect for the warmer weather too. My favorite all time dessert above all others, is tiramisu which of course is ladyfingers, chocolate and coffee and liquor, so this is quite different, but I bet your mom loved the pretty color and fruity dessert!
Thank you Brandi! I’ve never heard of the concept of raspberry tiramisu, I thought it was always chocolate and coffee like you mentioned, but there are actually quite a few recipes out there! Of course they usually use mascarpone and cream, and most the ladyfinger recipes use eggs and other such non-vegan things, so this is my very rough vegan interpretation 🙂
This looks just so perfectly pretty! I have to try it out!
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Pretty to look at, yummy to eat 😀
How cute! This is the second fruity tiramisu recipe I’ve come across this week and I never even knew it was a thing but it sounds lovely. I’ll have to play around with my tiramisu recipe and make it fruity somehow too 🙂 Your mom is a lucky lady!
I never knew it was a thing until about 2 weeks ago, but if Giada de Laurentiis has a recipe for it, then it’s a thing 😉 haha Your tiramisu is so epic and chocolatey and amazing it really needs no tweaking, but a version 2 would still be fun 🙂
So pretty, and it sounds DELISH. I love the ice cream layer, yum!! Great video too! You have a really nice voice. 🙂
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Thank you Gin! It’s like cake and ice cream just in a different form 🙂
I just can’t get over this recipe. You are so inventive and inspiring. This is gorgeous and I would eat it all day. And it’s pretty much good for you!
Oh totally breakfast-acceptable in my mind! There really needs to be another name for pudding/ice cream layered with cake, because I know it’s not reeeeeeally a tiramisu. Perhaps it’s more of an upside down ice cream cake 😀 Whatever it is, thanks for stopping to comment on this one 🙂