Italian No-Bake Cake is a delightful dessert that embodies the essence of Italian cuisine with its creamy texture and rich flavors.
Ingredients
Scale:
2 cups of strong espresso or coffee, cooled
1 cup of granulated sugar
1 cup of heavy whipping cream
16 ounces of mascarpone cheese
1 teaspoon of vanilla extract
24 to 30 ladyfingers (savoiardi)
Cocoa powder or grated dark chocolate for dusting
Chocolate shavings or espresso beans (optional, for garnish)
Instructions
Prepare the Coffee: Brew 2 cups of strong espresso or coffee and allow it to cool completely.
Whip the Cream: In a large mixing bowl, pour in 1 cup of heavy whipping cream. Using an electric mixer, beat on medium speed until soft peaks form.
Mix Mascarpone: In another bowl, combine the 16 ounces of mascarpone cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Use a spatula to mix until smooth and creamy.
Fold in the Cream: Gently fold the whipped cream into the mascarpone mixture.
Prepare the Ladyfingers: Dip each ladyfinger into the cooled espresso for about 1-2 seconds.
Assemble the Cake: In a 9x13 inch baking dish, start by laying a single layer of soaked ladyfingers at the bottom and spread half of the mascarpone filling over it.
Add Another Layer: Repeat the process by adding another layer of soaked ladyfingers followed by the remaining mascarpone filling.
Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours.
