No-bake mascarpone cake with caramel and ladyfingers recept

Name: No-bake mascarpone cake with caramel and ladyfingers
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 500 g mascarpone; 400 ml whipping cream (30–36 %); 2 tablespoons powdered sugar; 2 sachets whipping cream stabilizer, or 6 g gelatin powder + 30 ml cold water; approx. 400 g cocoa biscuits (e.g., BeBe); 200–250 g kajmak (or caramelized condensed milk); 12 long sponge fingers; 100 ml milk for dipping the sponge fingers; 50 g milk chocolate + 1 tablespoon milk (topping)

Easy to prepare
12 portions
20 minutes

Jan, 17. 12. 2025

Print recipe

A quick no-bake dessert you can make in a few minutes. Layers of cocoa biscuits, a fluffy mascarpone and whipped cream filling, a velvety kajmak (caramelized condensed milk) in the middle, and soaked sponge fingers with a chocolate topping on top. Just chill overnight and you’ll have a ready celebratory treat.

For 12 portions

Ingredients

Cream:

500 g mascarpone
400 ml whipping cream (30–36 %)
2 tablespoons powdered sugar
2 sachets whipping cream stabilizer, or 6 g gelatin powder + 30 ml cold water

Layers and finishing:

approx. 400 g cocoa biscuits (e.g., BeBe)
200–250 g kajmak (or caramelized condensed milk)
12 long sponge fingers
100 ml milk for dipping the sponge fingers
50 g milk chocolate + 1 tablespoon milk (topping)

Preparation procedure

Cream Mix the mascarpone with the powdered sugar. Pour in the cold cream and whisk until a firm cream forms. Finally fold in the stabilizers. Gelatin variant: sprinkle the gelatin into cold water, let it swell for 10 minutes and gently heat until dissolved (do not boil). Stir into a small portion of the cream, then work it into the rest.
First layers Arrange the cocoa biscuits tightly next to each other on the bottom of the pan. Spread half of the cream and smooth.
Caramel layer Place the second layer of biscuits. Spread the kajmak on it into an even thin layer. Smooth.
Second cream layer Cover with a third layer of biscuits and spread the remaining cream smoothly.
Sponge fingers and topping Briefly dip the sponge fingers in milk and arrange on top. Slowly melt the chocolate with the milk and decorate the cake with strips or a thin layer.
Chilling and serving Cover and refrigerate, preferably overnight. Cut with a sharp knife into 12 portions.

Total preparation time 20 minutes active work + chilling overnight (min. 6 hours)

Servings 12

Tips and variations

Kajmak can be replaced with salted caramel for a sweet-and-salty contrast.
You can add a teaspoon of vanilla extract to the cream.
You can lightly drizzle coffee or milk with a drop of rum liqueur onto the bottom biscuit layer.

Conclusion

The no-bake mascarpone cake is an ideal last-minute dessert. No oven required, with reliable slice-holding thanks to the stabilized cream and an impressive caramel center. Prepare it a day ahead and serve chilled – you’ll be rewarded with a smooth, creamy dessert that tastes and looks like it came from a patisserie.