If you love the rich, creamy, and coconut-filled flavor of Raffaello, this no-bake Raffaello cake is perfect for you. With a buttery biscuit base, smooth mascarpone-coconut cream, and a generous dusting of coconut flakes on top, this cake is both indulgent and incredibly easy to make. It’s a refreshing, no-bake dessert that requires minimal effort but delivers maximum flavor.
Why You’ll Love This Recipe
You’ll love this recipe because it’s a no-bake dessert that is rich and creamy with a subtle crunch from the biscuit base and plenty of coconut flavor. The combination of white chocolate and mascarpone creates a velvety smooth texture, while the coconut flakes add a delightful tropical twist. It’s the perfect dessert for hot days or when you need a quick yet impressive treat. Plus, the use of minimal sugar means you can adjust the sweetness to your liking, making it versatile for all tastes.
Perfect Occasion
This Raffaello cake is perfect for any occasion, whether it’s a family gathering, a holiday, or a simple weekend treat. It’s a great dessert for special celebrations like birthdays or anniversaries, especially for coconut lovers. Since it’s a no-bake cake, it’s ideal for warm weather or when you want to avoid turning on the oven. Serve it as a chilled dessert at the end of a meal, or even as part of a summer party spread.
Decoration Tips
To enhance the look and flavor of this cake, consider decorating it with whole Raffaello candies, additional coconut flakes, or even a drizzle of white chocolate. For a more elegant presentation, you can add some chopped almonds or almond flakes on top, mimicking the flavors of the classic Raffaello candy. Another fun idea is to add a few edible flowers or gold leaf for a more sophisticated finish.
Ingredients:
For the Base:
- 50g butter biscuits (crumbled finely)
- 25g melted butter
For the Filling:
- 100g white chocolate
- A splash of heavy cream
- 3 tablespoons shredded coconut
- 330ml heavy cream (36%)
- 250g mascarpone cheese
- 1 tablespoon powdered sugar (adjust to taste)
For Topping:
- Shredded coconut
Instructions:
- Prepare the Base:
Blend 50g of butter biscuits until they are finely crumbled. Add 25g of melted butter and mix until well combined. Press the mixture firmly into the base of a 16cm springform pan lined with baking paper. Refrigerate the base while preparing the filling. - Make the Coconut Mixture:
In a small saucepan, melt 100g of white chocolate with a splash of heavy cream. Stir until smooth. Add about 3 tablespoons of shredded coconut, mix, and set aside to cool. - Prepare the Cream Filling:
In a large bowl, combine 330ml of heavy cream with 250g of mascarpone cheese and 1 tablespoon of powdered sugar. Whip the mixture until stiff peaks form. Gently fold in the cooled coconut-chocolate mixture. Taste the cream and adjust the sweetness with more powdered sugar if needed. - Assemble the Cake:
Pour the prepared cream filling over the biscuit base in the springform pan. Smooth the top using a spatula. Generously sprinkle shredded coconut over the top of the cream layer. - Chill the Cake:
Refrigerate the cake for several hours, or until it is set (at least 3-4 hours, preferably overnight). - Serve and Enjoy:
Remove the cake from the springform pan, slice, and serve chilled. Optionally, garnish with Raffaello candies or more coconut flakes for extra flavor and decoration.
Enjoy your creamy and indulgent no-bake Raffaello cake!
