No- Bake Raspberry and White Chocolate CakeBeginner
ChristmasDessertEasterSnacksThanksgivingVegetarian

No- Bake Raspberry and White Chocolate Cake

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No-bake raspberry and white chocolate cake is a chilled layered dessert made with a biscuit base and creamy filling. Cake sets in the refrigerator without baking and slices cleanly after chilling. Raspberries add freshness and balance the sweetness of white chocolate. Dessert is simple to prepare and ideal for making ahead. Cooking time = Chilling time in refrigerator.

By Karel R.
Total3 hrs 20 mins
Prep20 mins
Cook3 hrs
Servings10
DifficultyBeginner

Preparation

9 steps · tap a step to mark it done

  1. Finely chop the white chocolate for the cream layer. Heat the heavy cream gently until hot but not boiling, then add the chocolate and stir until completely melted. Set aside to cool so it is warm but not hot.

  2. Place mascarpone in a bowl and add powdered sugar. Mix briefly until smooth. Pour in the cooled white chocolate mixture and mix until a uniform cream forms.

  3. Whip the remaining heavy cream until soft peaks form. Gently fold it into the mascarpone mixture so the cream stays light and stable.

  4. Place raspberries in a saucepan with potato starch. Heat gently while stirring until fruit thickens slightly, then let cool completely. Set aside a few fruits to decorate the top of the cake.

  5. Line a rectangular pan with parchment paper. Arrange a layer of ladyfingers tightly on the bottom.

  6. Spread part of the cream evenly over the ladyfingers. Add a thin layer of raspberries. Repeat layers finishing with cream on top.

  7. Melt the remaining white chocolate with heavy cream to form a smooth topping. Pour it evenly over the top layer.

  8. Crush butter cookies finely and sprinkle over the surface.

  9. Refrigerate the cake for at least 3 hours until fully set. Slice with a sharp knife after chilling. ENJOY!

Cook’s note

Biscuit base must be well compacted so it holds shape.
White chocolate should be cooled slightly before mixing into cream.
Raspberries can be fresh or frozen but should be added frozen if using frozen fruit.
Cake cuts best when fully chilled.

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