This no bake Christmas cake tastes like the holidays without keeping you in the kitchen all day. The creamy mascarpone and orange filling is love at first bite: soft, creamy and, thanks to the cinnamon, wonderfully fragrant.
Skip the oven stress and burnt cake layers. Layer, chill and the queen of the Christmas Eve table is done, and it looks like fresh snow, which is why we call it the “Snowflake” cake. It is a lifesaver when you want to impress guests with something luxurious but have only 20 minutes.
Quick Overview
- What it is: A festive Christmas take on tiramisu, with caramelized Biscoff (speculoos) cookies.
- Secret trick: Grated orange zest and cinnamon go straight into the cream.
- Time: Only 15 minutes of prep (plus chilling in the refrigerator).
At a Glance
- Prep time: 20 minutes
- Cooking time: 0 minutes (no baking!)
- Servings: 10 to 12 slices (9-inch / 22 cm springform pan)
- Difficulty: Easy (even beginners can do it)
- Calories: Festive (on the richer side, but worth it)
- Trend: Christmas favorite
Ingredients
(US cups and spoons, with metric in brackets)
- 17.5 oz (500 g, about 2 cups) mascarpone, at room temperature
- 2 cups plus 2 tablespoons (500 ml) heavy cream, at least 33% fat, well chilled
- 2 to 3 tablespoons powdered sugar, to taste
- 1 organic orange (you will use both zest and juice)
- 1/2 teaspoon ground cinnamon
- 5 oz (150 g) Biscoff (speculoos) cookies, crushed
- 20 to 24 ladyfingers (savoiardi), 1 package
- 3/4 cup plus 2 tablespoons (200 ml) strong coffee, cooled
- Unsweetened cocoa powder, for dusting
- To decorate: about 3/4 cup (200 ml) whipped cream, fresh raspberries and rosemary sprigs
Instructions
- Put the mascarpone in a large bowl and pour in the heavy cream. Add the powdered sugar and beat until you have a stiff, fluffy cream.
- Gently fold the grated zest of the whole orange, the juice of half the orange and the cinnamon into the finished cream. Combine everything well.
- Add the crushed Biscoff cookies and fold them in by hand with a spatula so the cream keeps some crunch.
- Prepare a 9-inch (22 cm) springform pan. Dip the ladyfingers briefly in the cooled coffee and arrange them side by side on the bottom of the pan.
- Spread half of the cream over the ladyfingers and smooth the surface.
- Repeat: add a second layer of dipped ladyfingers and cover them with the remaining cream.
- Refrigerate the cake for at least 6 hours (ideally overnight) so the flavors blend and the dessert firms up.
- Before serving, dust the top with unsweetened cocoa. Decorate with dollops of whipped cream, raspberries and a sprig of rosemary for the perfect Christmas look.
Video Recipe
Tips for Perfect No Bake Christmas Cake
- Use only organic or unwaxed oranges with untreated peel. If you do not have any, skip the zest and use just a few drops of orange extract.
- Dip the ladyfingers in the coffee for just 1 second per side. If they soak too long, the cake will be too wet and will not hold its shape.
Variations
- For adults: Add 2 tablespoons of amaretto or rum to the coffee.
- In glasses: If you do not have a springform pan, layer the dessert in pretty glasses.
Frequently Asked Questions (FAQ)
Can I make this cake 2 days ahead? Yes! This no bake Christmas cake is even better on the second and third day, because the ladyfingers soften completely.
What can I use instead of Biscoff cookies? Classic butter cookies with a pinch of gingerbread spice work well, or use gingerbread cookies directly.
How long does it keep? Fresh in the refrigerator for 3 days.
Can I leave out the coffee for kids? Yes. Dip the ladyfingers in cooled milk or decaf coffee instead, and skip the amaretto or rum.
Serve well chilled, ideally with an afternoon coffee and a Christmas movie. It keeps fresh in the refrigerator for 3 days.
The recipe is based on a version by Ricette Dolci, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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