No-bake red fruit cake

Ingredients

• 500 g Frozen red berries (mix of strawberries, raspberries, red currants) (Slightly thawed before use)
• 100 ml Water
• 15 ml Lemon juice (About 1 tablespoon)
• 100 g Granulated sugar
• 15 g Cornstarch (Maïzena) (About 2 tablespoons)
• 250 g Mascarpone
• 200 ml Heavy cream (Very cold)
• 50 g Powdered sugar
• 5 ml Vanilla extract (About 1 teaspoon)
• 200 g Ladyfingers (About 24 biscuits)
• 200 ml Milk
• 100 g Fresh raspberries (for decoration) (Optional, or any other fresh red fruit)

Instructions

1. Prepare the fruit coulis

   Place the frozen red berries, water, lemon juice and sugar in a saucepan.

   Time: PT5M

2. Cook the coulis

   Bring to low heat and simmer, stirring regularly for 20 minutes, until the fruit is very softened.

   Time: PT20M

   Temperature: low heat

3. Thicken the coulis

   Dilute the cornstarch in a little cold water, add it to the coulis and continue cooking for 5 minutes while stirring constantly until a glossy consistency is reached.

   Time: PT5M

   Temperature: low heat

4. Cool the coulis

   Remove the saucepan from the heat, let the coulis cool to room temperature, then place it in the refrigerator.

   Time: PT10M

5. Prepare the mascarpone whipped cream

   In a cold bowl, combine the mascarpone, powdered sugar, very cold heavy cream and vanilla extract. Whisk first at low speed, then increase until a firm and airy cream forms.

   Time: PT15M

6. Soak the milk with fruit

   Mix the milk with 2 tablespoons of the cooled fruit coulis. Quickly dip the ladyfingers in this mixture, without letting them fall apart.

   Time: PT5M

7. First layer of biscuits

   Arrange a first layer of soaked biscuits at the bottom of the baking dish, pressing them lightly to cover the entire surface.

   Time: PT5M

8. First layer of whipped cream

   Spread evenly half of the mascarpone whipped cream over the biscuits using a spatula or a piping bag.

   Time: PT5M

9. Coulis layer

   Pour half of the fruit coulis over the whipped cream, letting it flow gently so the coulis seeps slightly.

   Time: PT5M

10. Second layer of biscuits

    Place the remaining soaked biscuits on the coulis, pressing lightly.

    Time: PT5M

11. Finish with whipped cream and coulis

    Cover the top with the remaining whipped cream, smooth, then drizzle the remaining coulis. Decorate with fresh raspberries or any other red fruit.

    Time: PT5M

12. Chill

    Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving.

    Time: PT4H

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Frozen red berries (mix of strawberries, raspberries, red currants): Fresh red berries
• Instead of Lemon juice: Lemon zest + a little water
• Instead of Granulated sugar: Honey (reduce the amount)
• Instead of Cornstarch (Maïzena): All-purpose flour (same amount)
• Instead of Mascarpone: Cream cheese + cream
• Instead of Heavy cream: Double cream
• Instead of Powdered sugar: Granulated sugar blended in a mixer
• Instead of Vanilla extract: Scraped vanilla bean
• Instead of Ladyfingers: Biscuit dough cut into strips
• Instead of Milk: Almond milk (non-dairy)
• Instead of Fresh raspberries (for decoration): Blueberries, strawberries, red currants

Equipment Needed

• Saucepan
• Whisk
• Immersion blender or blender
• Mixing bowl (large)
• Electric mixer
• Baking dish (or 20 cm square pan)
• Piping bag (optional)
• Flexible spatula

Critical Steps — Do Not Skip

• Thicken the coulis correctly with cornstarch to prevent it from staying too liquid.
• Whip the mascarpone cream to a firm consistency without overheating.
• Briefly soak the biscuits so they stay pliable but do not fall apart.

Chef Tips from the Video

• Using fresh red berries for decoration adds color and freshness.
• Lightly dust with powdered sugar before serving for an elegant touch.
• For a more intense flavor, add a teaspoon of raspberry liqueur to the coulis.

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator 2 to 3 days.

Freezer: Not recommended, the biscuit texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The coulis can be prepared the day before and kept in the refrigerator.
• The whipped cream whips better if the cream and bowl are very cold.
• Assemble the cake 2 h before serving for optimal resting.