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Strawberry mini cakes, no‑bake fraisier style
Recipe by Casa Bena Cuisine
Delicious no‑bake mini cakes inspired by the fraisier, made of ladyfingers soaked in milk, coated with shredded coconut and filled with a light mascarpone cream with strawberries. Ideal for entertaining, easy to prepare and refreshing.
EasyFrenchServes 6
Printable version with shopping checklist
Source Video
1h 45m
Prep
0m
Cook
13m
Cleanup
1h 58m
Total
Cost Breakdown
Total cost:$13.60
Per serving:$2.27
Critical Success Points
- • Obtain a well‑thickened mascarpone cream (step 1).
- • Do not let the biscuits soak too long in the milk (step 4).
- • Leave the cakes in the refrigerator for at least 1 hour so the cream firms up (step 7).
Safety Warnings
- • Use a sharp knife and watch your fingers when cutting the strawberries.
- • Do not leave the cream at room temperature for more than 2 hours to avoid bacterial growth.
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