Delight in the refreshing flavors of summer with this No-Bake Strawberry Spaghetti Ice Cream Cake, inspired by the famous German “Spaghettieis” dessert. This tantalizing treat combines layers of soaked ladyfingers with a rich and creamy filling, topped with a homemade strawberry sauce and fresh strawberries, all finished with a sprinkle of white chocolate. Perfect for any occasion, this cake is a showstopper that requires no baking and can be prepared ahead of time for any event.
Why You’ll Love This: This dessert offers several appealing features:
- Creamy and Fruity Layers: The combination of mascarpone, quark, and whipped cream creates a luxurious texture that pairs perfectly with the sweetness of the strawberries.
- No-Bake Convenience: Easy to assemble without the need for an oven, making it a perfect summer dessert.
- Elegant Presentation: The layers of ladyfingers, cream, and strawberries topped with white chocolate make this cake as beautiful as it is delicious.
Perfect Occasion:
- Summer Parties: A refreshing choice that’s perfect for outdoor gatherings.
- Family Gatherings: Sure to be a hit at family dinners and celebrations.
- Special Occasions: Ideal for birthdays, anniversaries, or as a special treat to brighten any day.
Decoration Tips:
- Garnish with Fresh Berries: Top the cake with an assortment of fresh berries for added color and freshness.
- Mint Leaves: A few mint leaves can add a pop of green and a fresh flavor contrast.
- Dust with Powdered Sugar: A light dusting just before serving adds a touch of elegance.
Ingredients:
For the Strawberry Sauce:
- 300g frozen strawberries
- 1 packet of vanilla sugar
- 2.5 tbsp sugar
For the Cake:
- 250g mascarpone
- 100g quark
- 600ml cream
- 2 packets vanilla-flavored paradise cream (instant pudding)
- Zest of one lemon
- 2 packets vanilla sugar
- 2 tbsp powdered sugar
- Ladyfingers
- Milk for dipping ladyfingers
- Grated white chocolate
- Fresh strawberries
Recipe:
- Prepare the Strawberry Sauce:
- Combine frozen strawberries, vanilla sugar, and sugar in a saucepan. Cook until the strawberries break down into a puree. Cool the sauce, preferably overnight in the refrigerator.
- Layer the Cake:
- Dip ladyfingers in milk and line the bottom of an 18/20/22 cm cake pan.
- In a large bowl, whip the cream with the paradise cream until stiff peaks form. Mix in the mascarpone, quark, lemon zest, vanilla sugar, and powdered sugar until smooth.
- Spread half of the cream mixture over the ladyfingers. Drizzle some strawberry sauce and sprinkle some white chocolate over the cream.
- Add another layer of milk-dipped ladyfingers, followed by the remaining cream.
- Cut fresh strawberries into small pieces, arrange them on top of the cream, and pour over the remaining strawberry sauce.
- Finish with a generous sprinkle of grated white chocolate.
- Chill:
- Refrigerate the cake for 3-4 hours to allow the flavors to meld and the cake to set properly.
Enjoy! Serve this stunning No-Bake Strawberry Spaghetti Ice Cream Cake as a decadent treat that combines the charm of classic Italian desserts with the fruity delight of fresh strawberries. Perfect for cooling off on a hot day or impressing guests with a sophisticated dessert that’s easy to prepare!
