This no-bake raspberry cloud cake is the perfect combination of a crunchy biscuit base, a tangy raspberry jelly layer, and a smooth, creamy topping. The base is made from crushed biscuits, while the quick-setting raspberry jelly, thanks to frozen raspberries, adds a burst of flavor. The creamy layer is a delightful mix of whipped cream and mascarpone, topped with crunchy meringue for added texture. This light and refreshing dessert is perfect for warm days or special occasions when you want a quick yet elegant treat without the need to turn on the oven.
Why You’ll Love This Recipe:
You’ll love this cake for its simplicity and delicious flavor. The contrast between the sweet, tangy raspberry layer and the rich, creamy mascarpone filling creates a perfectly balanced dessert. With no baking required, it’s a quick and easy recipe that looks and tastes like something you’d find in a bakery. The light meringue on top adds the perfect crunch, making each bite a delightful experience.
Perfect Occasion:
This no-bake raspberry cloud cake is ideal for summer parties, birthdays, or family gatherings. It’s also perfect as a light and refreshing dessert after a heavy meal. Because it’s chilled, this cake is a wonderful treat on warm days, and it’s great for serving when you’re short on time but still want to impress your guests.
Decoration Tips:
For a beautiful finish, you can add a few fresh raspberries on top of the meringue crumbs or drizzle some raspberry sauce over the top for extra flavor and color. If you want to enhance the cloud-like appearance, dust the top lightly with powdered sugar. Serve the cake chilled for the best texture and flavor.
Ingredients (for a 16cm tin):
For the Base:
- 100g digestive biscuits, crushed
- 50g melted butter
For the Jelly Layer:
- 1 packet raspberry jelly (gelatin)
- 250ml hot water
- 200g frozen raspberries
For the Cream Layer:
- 250g heavy cream (30%)
- 250g mascarpone cheese
- 2 tablespoons powdered sugar (adjust to taste)
For the Topping:
- Crushed meringue cookies
Instructions:
- Make the Base:
Blend the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture evenly into the base of a 16cm springform tin lined with parchment paper. Press firmly to ensure the base is compact, then refrigerate for 10 minutes to set. - Prepare the Jelly Layer:
Dissolve the raspberry jelly in 250ml of hot water, stirring until fully dissolved. Add the frozen raspberries to the jelly mixture. The cold raspberries will help the jelly set quickly. Pour the jelly mixture over the biscuit base and return to the fridge to set. - Make the Cream Layer:
In a large bowl, combine the heavy cream, mascarpone, and powdered sugar. Whip the mixture until stiff peaks form. Adjust the sweetness to your preference by adding more powdered sugar if desired. - Assemble the Cake:
Once the jelly has set, spread the whipped cream and mascarpone mixture evenly over the top of the jelly layer. Smooth the surface with a spatula. - Add the Topping:
Sprinkle crushed meringue cookies over the top of the cream layer for a light, crunchy finish. - Chill and Serve:
Place the cake in the fridge to chill for at least 1 hour before serving. Enjoy your refreshing, no-bake raspberry cloud cake!
