Immerse yourself in the delicate flavors of this Raspberry and Ladyfinger Delight, a no-bake cake that promises a creamy, light, and refreshing experience with every bite. It’s the perfect blend of mascarpone cheese’s rich creaminess, the slight tang of sour cream, and the juicy sweetness of raspberries, all held together with soft ladyfingers dipped in milk. This dessert is not only a feast for the taste buds but also a visual treat, making it impossible to stop at just one slice.
Why You’ll Love This:
- No-Bake Ease: Perfect for those warm days when you want to avoid the oven or when you’re short on time.
- Versatile Fruit Choice: While raspberries are a popular choice, you can easily substitute them with your favorite berries for a personalized touch.
- Elegantly Simple: This cake’s beauty lies in its simplicity, making it an excellent option for any occasion, from casual gatherings to more formal celebrations.
Perfect Occasion:
Ideal for spring and summer picnics, brunches, or as a light dessert after a hearty meal. It’s also perfect for celebrating special moments or “just because” days when you crave something sweet and satisfying without too much fuss.
Decoration Tips:
- Fresh or Freeze-Dried Raspberry Garnish: Top the cake with a generous amount of fresh or freeze-dried raspberries for a pop of color and flavor.
- Mint Leaves: A few fresh mint leaves can add a refreshing aroma and make your cake stand out.
- Dusting of Powdered Sugar: For a subtle sweet finish, dust the top with powdered sugar just before serving.
- Chocolate Shavings: For a touch of decadence, sprinkle some chocolate shavings over the cake.
Ingredients:
- Approx. 300g of ladyfingers (3 single-row packages)
- Milk for dipping
- 500g of mascarpone cheese
- 180g of sour cream
- 200ml of heavy cream
- 120g of powdered sugar
- 300g of raspberries (frozen can be used, but fresh is also fine)
- Half a packet of gelatin (5g)
- 2 tablespoons of cold water
Additional:
- Fresh or freeze-dried raspberries for decoration
Preparation:
- Arrange ladyfingers dipped in milk at the bottom and around the edges of a 20cm diameter ring mold or cake pan.
- In one bowl, whip the heavy cream until soft peaks form (be careful not to overwhip).
- In another bowl, whip together mascarpone, sour cream, and powdered sugar. Gently combine this mixture with the whipped cream to create a unified filling.
- Mix gelatin with water and let it swell, then heat just until dissolved. To avoid lumps, mix a spoonful of the filling into the gelatin before combining everything into one smooth filling.
- Begin layering with 3-4 tablespoons of filling over the ladyfingers, followed by half the raspberries, more filling, another layer of dipped ladyfingers, more filling, the remaining raspberries, and finally the rest of the filling.
- Refrigerate the cake overnight for the best results.
- Remove the ring, decorate as desired, and serve.
Enjoy this effortless yet exquisite no-bake raspberry delight!
