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