Immerse yourself in the simplicity and elegance of this No-Bake Mascarpone Berry Cake, where the richness of mascarpone cream meets the fresh, tangy sweetness of seasonal berries. Without the need for an oven, this dessert stands out for its ease of preparation, making it a perfect choice for those warm days when you crave something sweet without the added heat. Each layer of this cake offers a delightful contrast of textures, from the crunchy base of whole-grain biscuits to the smooth, creamy filling, all complemented by the natural juiciness of berries.
Why You Will Adore This Cake
- Refreshing Taste: The combination of mascarpone and fresh berries provides a refreshing yet rich flavor.
- No-Bake Convenience: Ideal for summer or whenever you want to make a dessert without turning on the oven.
- Visually Stunning: With its layers of vibrant berries and cream, this cake is as beautiful as it is delicious.
Perfect for Any Gathering
This Mascarpone Berry Cake is a showstopper at any brunch, garden party, or family gathering. Its no-bake nature makes it a stress-free option for celebrations, especially during the warmer months.
Decoration Tips
- Berry Beautiful: Garnish with an assortment of berries for a colorful and fresh decoration.
- Dust with Powdered Sugar: A light dusting of powdered sugar right before serving adds a touch of elegance.
- Mint Leaves: Add a few mint leaves for a refreshing green accent that complements the berries.
Ingredients
- 250 g blueberries
- 200 g raspberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp sugar
- Oil for greasing the pan
- 200 g whole-grain biscuits (e.g., Graham crackers)
- 250 g heavy cream
- 2 packets of cream stabilizer
- 3 tbsp vanilla sugar
- 250 g mascarpone
- 2 tbsp powdered sugar
- 100 g blackberries
- 100 g strawberries
- Plastic wrap
- Berry Sauce Preparation: Wash and drain the blueberries and raspberries, setting aside a handful of each for later. Mix the cornstarch with a little water and lemon juice until smooth. Cook the remaining blueberries with 2 tbsp sugar, stirring for about 3 minutes until juice forms. Add the cornstarch mixture, bring to a boil again, and simmer until the sauce thickens slightly. Let cool.
- Cake Assembly: Lightly grease a loaf pan (25 cm long) with oil and line it with plastic wrap. Cover the bottom with biscuits. Whip the heavy cream with the cream stabilizer and vanilla sugar until stiff. Smoothly blend the mascarpone with powdered sugar, then fold in the whipped cream. Take one-third of this cream mixture and stir in enough of the cooled blueberry sauce to achieve a lovely violet hue, then fold in some of the reserved berries.
- Layering: Spread half of the white cream mixture into the pan, pressing some blueberries into it. Add a layer of biscuits, then cover with the violet cream mixture. Add another layer of biscuits and top with the remaining white cream. Smooth the surface and cover the cake with plastic wrap. Chill for at least 5 hours or overnight.
- Finishing Touches: Wash and pat dry the blackberries and strawberries. Halve the strawberries. Unmold the cake, remove the plastic wrap, and slice with a serrated knife. Garnish with the remaining berries and drizzle with the remaining blueberry sauce.
Enjoy this stunning, fruity creation that combines the joy of fresh berries with the indulgence of mascarpone cream, making every occasion a little more special.