I usually prepare this cake when I have more people coming to the table, especially in the summer, when I find canned tropical fruits or sour cherries on the shelf. It is made without baking, does not require many complicated techniques, and it helps a lot if you already have the ingredients cold, especially the whipped cream. I like it because it’s the kind of dessert you can make a day in advance and find it perfect for portioning the next day.
Quick info
Total time: approx. 60 minutes (plus cooling for a few hours, ideally overnight)
Preparation time: 45-60 minutes
No baking
Servings: 10-12
Difficulty: easy to medium (if you have a little patience when assembling)
Recipe type: no-bake cake, suitable for birthdays or when you have guests
Ingredients
400 g ladyfingers
250 g mascarpone cheese
4 eggs
4 tablespoons sugar
500 ml vegetable whipped cream (I use Hulala)
2-3 small cups of concentrated coffee (preferably espresso)
1 vial or 1 teaspoon vanilla essence
1 can of tropical fruits, 450 g (with syrup)
Juice from a can of sour cherries
1 dark chocolate (approximately 80-100 g)
Preparation method
1. I start with the cream because it needs some time to chill at the end. I separated the eggs, then put the yolks in a bowl with the sugar. I mixed them with a mixer for a few minutes until they lightened in color and thickened slightly. I added the mascarpone and vanilla essence, mixing until completely combined. In the end, the cream should be smooth and quite thick.
2. In another bowl, I whipped the cream very well with a mixer until it was completely stiff. If you use vegetable cream, it holds the texture much better. I added the whipped cream over the mascarpone mixture in 2-3 batches, mixing on low speed until fully incorporated. I don’t insist too much to avoid losing the air in the cream.
3. I took care of the fruits: I drained the tropical fruit compote, then cut the pieces into small cubes suitable for layering in the cake. I put the juice from the sour cherry compote in a separate bowl for soaking the ladyfingers.
4. I chose a cake pan with a removable bottom. On the bottom of the mold, I placed the first layer of ladyfingers, which I quickly dipped in the sour cherry juice. I don’t soak them too long, otherwise they break or become too soft.
5. I divided the cream into two equal parts. I spread half of the first part of the cream over the ladyfingers, leveling it slightly with a spatula. On top, I sprinkled all the cut fruits, then added the rest of the first half of the cream to cover the fruits.
6. For the second layer, I placed another row of ladyfingers, this time briefly soaked in cold, concentrated coffee. I poured half of the remaining cream, spread it over the entire surface, and added the thinly sliced dark chocolate. I put the last layer of cream on top, leveling it again, and sprinkled the remaining chocolate for decoration.
7. I put the cake in the fridge for at least 3-4 hours, preferably overnight. It can be easily portioned after it has cooled well.
Why I make this recipe often
It’s quick to prepare, you don’t need an oven, and the ingredients are easy to find. It keeps well in the fridge and is perfect when you need to prepare dessert a day in advance.
Tips and variations
Tips
Dip the ladyfingers in the liquid for just a few seconds, otherwise they become too soft and fall apart.
Use well-drained fruits so the cake doesn’t become watery.
Use a pan with a removable bottom if you want to take the cake out whole.
Substitutions
Vegetable whipped cream can be replaced with natural whipped cream, but it needs to be whipped very well and used immediately.
The tropical fruit compote can be replaced with other canned fruits, such as peaches or pineapple, but be careful with the amount of liquid.
You can use only coffee or only compote juice to soak the ladyfingers, depending on your preference.
Variations
If you want, you can also add fresh fruits, but they should be chopped finely and well-drained.
For the chocolate, you can grate it or cut it with a knife, depending on how thick you want the pieces.
You can try adding a thin layer of sour cherry jam between the creams for a more intense flavor.
Serving ideas
The cake slices more easily after it has been chilled overnight.
It can be served with extra fresh fruits next to each slice.
It goes well with an espresso or cold lemonade.
Frequently asked questions
Can I use only one type of compote to soak the ladyfingers?
Yes, you can use only sour cherry compote or only coffee, but the combination of coffee with compote juice gives a more balanced flavor.
Can the raw egg be omitted?
The classic recipe uses raw yolks, but if you don’t want to use raw egg, you can try replacing it with a pasteurized yolk or just use mascarpone and whipped cream.
How far in advance can I make the cake?
It’s best made a day in advance of serving. A minimum of 4 hours in the fridge is essential, but overnight the texture will be better.
What type of chocolate is recommended?
Dark chocolate is the best fit, and it shouldn’t be too sweet. It can be sliced thinly with a knife or grated.
Nutritional values
Approximate values (per serving from 12):
Calories: 350-400 kcal
Protein: 5-6 g
Fat: 22-25 g
Carbohydrates: 30-35 g
These are estimates. They depend a lot on the brand of whipped cream, the amount of sugar in the compote, and the quantity of chocolate added.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended because the texture of the ladyfingers and fruits changes. It does not require reheating, it is served directly cold from the fridge.
Quick info
Total time: approx. 60 minutes (plus cooling for a few hours, ideally overnight)
Preparation time: 45-60 minutes
No baking
Servings: 10-12
Difficulty: easy to medium (if you have a little patience when assembling)
Recipe type: no-bake cake, suitable for birthdays or when you have guests
Ingredients
400 g ladyfingers
250 g mascarpone cheese
4 eggs
4 tablespoons sugar
500 ml vegetable whipped cream (I use Hulala)
2-3 small cups of concentrated coffee (preferably espresso)
1 vial or 1 teaspoon vanilla essence
1 can of tropical fruits, 450 g (with syrup)
Juice from a can of sour cherries
1 dark chocolate (approximately 80-100 g)
Preparation method
1. I start with the cream because it needs some time to chill at the end. I separated the eggs, then put the yolks in a bowl with the sugar. I mixed them with a mixer for a few minutes until they lightened in color and thickened slightly. I added the mascarpone and vanilla essence, mixing until completely combined. In the end, the cream should be smooth and quite thick.
2. In another bowl, I whipped the cream very well with a mixer until it was completely stiff. If you use vegetable cream, it holds the texture much better. I added the whipped cream over the mascarpone mixture in 2-3 batches, mixing on low speed until fully incorporated. I don’t insist too much to avoid losing the air in the cream.
3. I took care of the fruits: I drained the tropical fruit compote, then cut the pieces into small cubes suitable for layering in the cake. I put the juice from the sour cherry compote in a separate bowl for soaking the ladyfingers.
4. I chose a cake pan with a removable bottom. On the bottom of the mold, I placed the first layer of ladyfingers, which I quickly dipped in the sour cherry juice. I don’t soak them too long, otherwise they break or become too soft.
5. I divided the cream into two equal parts. I spread half of the first part of the cream over the ladyfingers, leveling it slightly with a spatula. On top, I sprinkled all the cut fruits, then added the rest of the first half of the cream to cover the fruits.
6. For the second layer, I placed another row of ladyfingers, this time briefly soaked in cold, concentrated coffee. I poured half of the remaining cream, spread it over the entire surface, and added the thinly sliced dark chocolate. I put the last layer of cream on top, leveling it again, and sprinkled the remaining chocolate for decoration.
7. I put the cake in the fridge for at least 3-4 hours, preferably overnight. It can be easily portioned after it has cooled well.
Why I make this recipe often
It’s quick to prepare, you don’t need an oven, and the ingredients are easy to find. It keeps well in the fridge and is perfect when you need to prepare dessert a day in advance.
Tips and variations
Tips
Dip the ladyfingers in the liquid for just a few seconds, otherwise they become too soft and fall apart.
Use well-drained fruits so the cake doesn’t become watery.
Use a pan with a removable bottom if you want to take the cake out whole.
Substitutions
Vegetable whipped cream can be replaced with natural whipped cream, but it needs to be whipped very well and used immediately.
The tropical fruit compote can be replaced with other canned fruits, such as peaches or pineapple, but be careful with the amount of liquid.
You can use only coffee or only compote juice to soak the ladyfingers, depending on your preference.
Variations
If you want, you can also add fresh fruits, but they should be chopped finely and well-drained.
For the chocolate, you can grate it or cut it with a knife, depending on how thick you want the pieces.
You can try adding a thin layer of sour cherry jam between the creams for a more intense flavor.
Serving ideas
The cake slices more easily after it has been chilled overnight.
It can be served with extra fresh fruits next to each slice.
It goes well with an espresso or cold lemonade.
Frequently asked questions
Can I use only one type of compote to soak the ladyfingers?
Yes, you can use only sour cherry compote or only coffee, but the combination of coffee with compote juice gives a more balanced flavor.
Can the raw egg be omitted?
The classic recipe uses raw yolks, but if you don’t want to use raw egg, you can try replacing it with a pasteurized yolk or just use mascarpone and whipped cream.
How far in advance can I make the cake?
It’s best made a day in advance of serving. A minimum of 4 hours in the fridge is essential, but overnight the texture will be better.
What type of chocolate is recommended?
Dark chocolate is the best fit, and it shouldn’t be too sweet. It can be sliced thinly with a knife or grated.
Nutritional values
Approximate values (per serving from 12):
Calories: 350-400 kcal
Protein: 5-6 g
Fat: 22-25 g
Carbohydrates: 30-35 g
These are estimates. They depend a lot on the brand of whipped cream, the amount of sugar in the compote, and the quantity of chocolate added.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended because the texture of the ladyfingers and fruits changes. It does not require reheating, it is served directly cold from the fridge.