No-bake Strawberry, Coconut and Chocolate Cake

Ingredients

• 24 pieces Ladyfingers (sponge biscuits) (cut into 2 cm pieces)
• 500 g Mascarpone (at room temperature)
• 400 ml Very cold heavy cream (keep in fridge until whisking)
• 60 g Powdered sugar (about 4 tablespoons)
• 1 teaspoon Liquid vanilla (or vanilla extract)
• 1 packet Vanilla sugar (8 g)
• 250 g Fresh strawberries (cut into small dice)
• 100 g Coconut chocolate (melt in microwave or bain‑marie)
• 100 g Raspberries (for decoration)
• 100 g Blueberries (for decoration)

Instructions

1. Prepare the ladyfinger base

   Cut the ladyfingers into pieces about 2 cm, then arrange them evenly around the ring of the mold, making sure to fill all gaps.

   Time: PT5M

2. Prepare the mascarpone whipped cream

   In a bowl, combine the mascarpone, the very cold heavy cream, the liquid vanilla, the powdered sugar and the vanilla sugar. Whisk on medium then high speed until a firm and airy consistency is achieved.

   Time: PT5M

3. Cut the strawberries and sweeten them

   Wash the strawberries, remove the stems, cut them into small dice and mix with the packet of vanilla sugar. Set aside.

   Time: PT3M

4. Melt the coconut chocolate

   Place the coconut chocolate in a microwave‑safe bowl and melt in 20‑second intervals, stirring between each, until a smooth texture is obtained.

   Time: PT3M

   Temperature: Micro‑ondes 600 W

5. Assemble the first half of the cake

   Pour half of the mascarpone whipped cream over the ladyfinger base and smooth up to the height of the film strip (or parchment paper). Spread the melted chocolate in small dabs on the surface, then add the sweetened strawberry dice in a generous layer.

   Time: PT4M

6. Finish with the remaining whipped cream

   Cover the cake with the rest of the mascarpone whipped cream until you reach the edge of the film or parchment. Smooth the surface with the spatula or butter knife.

   Time: PT3M

7. Cool the cake

   Place the mold in the refrigerator for at least 4 hours (ideally overnight) so the cake sets.

   Time: PT0M

   Temperature: 4°C

8. Unmold and decorate

   Remove the film or parchment, then the ring of the mold. Decorate the top with raspberries, blueberries and, if desired, a few extra strawberries. Serve chilled.

   Time: PT5M

Nutrition Facts

Calories

694

Protein

8 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ladyfingers (sponge biscuits): gluten‑free ladyfingers
• Instead of Mascarpone: 0 % fat cream cheese, ricotta
• Instead of Very cold heavy cream: whipping cream
• Instead of Powdered sugar: granulated sugar
• Instead of Liquid vanilla: vanilla bean
• Instead of Vanilla sugar: sugar + vanilla
• Instead of Fresh strawberries: frozen strawberries
• Instead of Coconut chocolate: dark chocolate + shredded coconut
• Instead of Raspberries: frozen raspberries
• Instead of Blueberries: frozen blueberries

Equipment Needed

• Removable cake pan (20 cm circle)
• Plastic wrap (band) or parchment paper (optional)
• Mixing bowl
• Electric mixer (or hand whisk)
• Spatula or pastry scraper
• Chef's knife
• Cutting board
• Microwave or bain‑marie
• Ruler or pastry thread (to measure level) (optional)

Critical Steps — Do Not Skip

• Cut the ladyfingers to uniform size
• Whisk the mascarpone whipped cream to a firm consistency
• Let the cake chill for at least 4 hours so it holds together

Chef Tips from the Video

• Use a pre‑chilled stainless steel bowl for a firmer whipped cream
• If you don't have a band, line the mold with parchment paper and lightly grease the edges
• For a more intense flavor, add a pinch of salt to the whipped cream

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 3 days

Freezer: Not recommended to freeze (the whipped cream texture deteriorates)

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

Make-Ahead Tips

• Prepare the mascarpone whipped cream the day before and keep it chilled
• The cake can be assembled the day before and simply decorated when serving