Cakes
No-Bake Christmas Cake: Creamy Mascarpone, Orange and Biscoff Layers With Only 20 Minutes of Prep
A festive no bake Christmas cake with coffee-dipped ladyfingers, orange-cinnamon mascarpone cream and crushed Biscoff cookies.
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.
- Chill at least 6 hours, ideally overnight; the cake is even better on day two or three.
- Dip the ladyfingers for only 1 second per side.
- Use organic orange peel or a few drops of orange extract.
- Keep refrigerated for up to 3 days.