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Fruity Frosty Raspberry Tiramisu

  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 2 servings 1x


  • 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)


  1. FOR THE CAKE: Preheat the oven to 350F.
  2. Pour the cupcake batter into an 8×8″ baking pan with parchment paper.
  3. Bake for approximately 28 minutes at 350F or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely, then slice into thin strips.
  5. FOR THE RASPBERRY SAUCE: Blend the fresh raspberries with the liquid sweetener on high until smooth.
  6. Strain to remove the seeds.
  7. Once the cake is cool, prepare your banana ice cream by blending the frozen bananas and raspberries.
  8. Set aside.
  9. TO ASSEMBLE: Line a square container with plastic wrap (for easy removal).
  10. Fill the container with alternating layers of banana ice cream and cake strips soaked in the raspberry sauce.
  11. Freeze for 10 minutes.
  12. Invert the container onto a plate, and gently tug at the plastic wrap to release.
  13. Top with the remaining sauce and fresh raspberries