Discover the perfect blend of creamy and fruity with this Delightful Raffaello-Raspberry Cake. This no-bake dessert features layers of soft ladyfingers soaked in milk, topped with a rich mascarpone and whipped cream mixture infused with white chocolate and coconut. Raspberry jam, swirled delicately into the creamy mixture, adds a burst of fruity flavor. Finished with a sprinkle of coconut, this cake is not only easy to make but also incredibly delicious.
Why You’ll Love This: This Raffaello-Raspberry Cake is a delightful treat that combines the creaminess of mascarpone with the sweetness of white chocolate and the tartness of fresh raspberries. The cake is wonderfully simple to prepare, requiring no baking, making it a perfect option for a quick and elegant dessert. Its light, airy texture and rich flavor profile will make it a favorite for any gathering or as a special treat for yourself.
Perfect Occasion: This cake is ideal for various occasions, including family gatherings, casual get-togethers, or as a sweet ending to a special meal. Its elegant appearance and delightful taste make it a great choice for celebrations like birthdays or holiday parties. Whether you’re hosting a dinner or just enjoying a quiet afternoon, this cake is sure to impress.
Decoration Tips: For a beautiful finish, sprinkle the top of the cake with shredded coconut after chilling. You can also garnish with additional fresh raspberries for a pop of color and extra flavor. If desired, a light drizzle of melted white chocolate over the top can add an extra touch of elegance. Serve the cake on a decorative platter to enhance its presentation.
Ingredients:
For the Cake:
- 300 grams ladyfingers
- Milk, for soaking the ladyfingers
- 500 grams mascarpone cheese
- 300 milliliters heavy cream
- 150 grams white chocolate
- 250 grams raspberry jam (or about 200-250 grams fresh raspberries cooked with a tablespoon of sugar, then mashed)
- 3 tablespoons shredded coconut
Instructions:
- Prepare the Cream Mixture:
- In a bowl, whip the mascarpone cheese and heavy cream together until smooth and creamy.
- Melt the white chocolate gently and let it cool slightly before incorporating it into the mascarpone mixture.
- Stir in the shredded coconut until well combined.
- Gently fold in the raspberry jam, mixing just enough to create a marbled effect without fully blending the colors.
- Assemble the Cake:
- Lightly soak the ladyfingers in milk, ensuring they are moist but not soggy.
- Arrange a layer of soaked ladyfingers in the bottom of your serving dish, as shown in the video.
- Spread a portion of the cream mixture over the ladyfingers, smoothing it out evenly.
- Repeat the layering process with more soaked ladyfingers and cream mixture until all ingredients are used, ending with a layer of cream.
- Chill and Decorate:
- Refrigerate the assembled cake for several hours or until fully chilled and set.
- Before serving, sprinkle the top with additional shredded coconut for a finishing touch.
Enjoy!
