Name: Creamy no-bake cake
Prep time: 140 min
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 400 ml whipping cream (min. 33 %); 250 g mascarpone; 120–150 g powdered sugar (to taste, sift); 1 teaspoon vanilla extract or the seeds from 1 vanilla pod; 200 g ladyfingers or your favorite cookies; 200 ml strong chilled coffee (preferably espresso); 2 tablespoons cocoa for dusting; Grated dark chocolate; Fresh fruit (raspberries, strawberries, blueberries); Ground nuts (hazelnuts or walnuts)

Prepare the coffee Brew strong coffee, ideally espresso, and let it cool completely. The coffee will tie together the flavor of the biscuits and the cream and give the cake its characteristic, pronounced taste. If you like stronger desserts, you can add a tablespoon of rum or liqueur to the coffee.

Whip the cream Pour the whipping cream into a chilled bowl and whip it to stiff peaks. The bowl and beaters should be well chilled; whip gradually so the cream doesn't overbeat. Properly whipped cream holds its shape but isn't lumpy.

Prepare the mascarpone cream In another bowl briefly beat the mascarpone, add the sifted powdered sugar and the vanilla extract or seeds from the pod. Then gently fold the whipped cream into this mixture in portions, ideally with a spatula, so the cream remains airy. You'll get a smooth, firm and creamy base that will hold nicely even after slicing.

Soaking the biscuits in coffee Prepare a round pan about 20 cm in diameter or a smaller rectangular pan. Dip the biscuits briefly into the cooled coffee — only for a second on each side. They must not become completely saturated, otherwise they will fall apart. Place the soaked biscuits tightly next to each other on the bottom of the pan so they form the first compact layer.

Layering the cream and biscuits Spread half of the prepared cream over the biscuits and level the surface with a spatula. Then create a second layer of coffee-soaked biscuits. Finish with the remaining cream, spreading it evenly over the entire surface of the cake. Try to smooth the top — after chilling the cake will look professional and neat.

Finishing and chilling Generously dust the surface of the cake with cocoa through a fine sieve so the dusting is even and delicate. You can also add some grated chocolate or a few pieces of fruit. Put the cake in the refrigerator for at least 2 hours, ideally overnight. During chilling the biscuits will soak up the coffee, the cream will set and the flavors will meld beautifully.