Embrace the ethereal delicacy of our No-Bake Raspberry Cloud Cake, a dessert that captures the essence of lightness and flavor in every bite. Set in a delicate crust of finely crushed biscuits and butter, this cake features layers of sweet raspberry gelatin, fresh raspberries, and a creamy blend of whipped cream and mascarpone, all topped with a sprinkle of crushed meringues for an added crunch. Ideal for those seeking a refreshing, fruity dessert without the hassle of baking, this cake is a testament to the joy of simple, yet sophisticated, dessert-making.
Why You’ll Love This: This cake is a harmonious composition of textures and tastes, from the crispy biscuit base to the soft, flavorful raspberry gelatin and the rich, creamy topping. The addition of crushed meringues adds an intriguing textural contrast, making each slice a multifaceted experience. Its ease of preparation, combined with the delightful interplay of flavors, makes it a perfect dessert for any occasion, offering a slice of bliss that’s both visually appealing and deliciously satisfying.
Perfect Occasion: The No-Bake Raspberry Cloud Cake is versatile enough to grace any table, making it an excellent choice for celebrations, afternoon teas, summer picnics, or as a luxurious treat to brighten up any day. Its elegant presentation and refreshing taste make it particularly suitable for warm-weather gatherings or whenever you crave a touch of sweetness without the weight of a traditional baked dessert.
Decoration Tips: For an extra touch of elegance, garnish the cake with fresh raspberries, mint leaves, or a drizzle of raspberry coulis. You can also sprinkle a little powdered sugar over the crushed meringues for a beautiful, snowy effect. The goal is to enhance the cake’s visual appeal while complementing the light, airy theme of the dessert.
Ingredients:
Base:
- 3.5 ounces of biscuits, finely crushed
- 1.8 ounces of melted butter
Filling:
- 1 raspberry gelatin packet
- 5.3 ounces of raspberries (fresh or frozen)
- 8.8 ounces of heavy cream (30% fat)
- 7 ounces of mascarpone
- 2 tablespoons of powdered sugar (adjust to taste)
- Cream stabilizer
Topping:
- Ready-made meringues, crushed
Instructions:
- Mix the crushed biscuits with melted butter, press firmly into the bottom of a 6.3-inch springform pan lined with parchment paper, and chill to set.
- Dissolve the raspberry gelatin in 400ml of hot water, let it start to set, then mix in the raspberries. If using fresh raspberries, wait until the gelatin is partially set before adding them.
- Pour the slightly set raspberry gelatin over the biscuit base and return to the fridge to set completely.
- Whip the heavy cream with mascarpone, powdered sugar, and stabilizer until stiff peaks form. Spread this creamy mixture over the set raspberry layer.
- Finish by sprinkling crushed meringues over the top for a delightful crunch.
- Chill the cake in the refrigerator until ready to serve, allowing all the layers to meld beautifully.
Indulge in the No-Bake Raspberry Cloud Cake, a dessert that promises a taste of summer in every slice, blending the freshness of raspberries with the luxuriousness of cream and meringues for a truly enchanting treat.
