• 16servings
  • 20minutes
  • 223calories

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Ingredients Jump to Instructions ↓

  1. 5 packages (12 ounces each ) frozen unsweetened raspberries, thawed

  2. 2 cups confectioners' sugar

  3. 2 envelopes unflavored gelatin

  4. 1/3 cup plus 1/2 cup cold water, divided

  5. 38 ladyfingers, split

  6. 2 tablespoons seedless raspberry jam

  7. 1 teaspoon water

  8. 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

Instructions Jump to Ingredients ↑

  1. Raspberry Bavarian Cake Recipe photo by Taste of Home In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.

  2. In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.

  3. Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping. Yield: 16 servings.


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