No-bake ladyfinger, mascarpone and sour cherry cake

Name: No-bake ladyfinger, mascarpone and sour cherry cake
Ingredients: 400 g ladyfingers; 720 g sour cherry compote; 200 ml compote syrup; 400 ml whipping cream; 1 sachet whipped cream stabilizer; 250 g mascarpone; 50 g powdered sugar; 30 g sugar for the sour cherries; 1 sachet cake glaze; 250 ml water; 25 g sugar for the cake glaze

Dessert - No-bake ladyfinger, mascarpone and sour cherry cake by Silviana I. - Recipia

This no-bake ladyfinger, mascarpone and sour cherry cake is chilled, with layers of cream and fruit. The ladyfingers are dipped in compote syrup, and sour cherries sit on top under a glossy layer of cake glaze. I like to cut it into thin slices so you can see the layers. Preparation: 25 minutes. Cooking: 1 minute. Resting: 90-150 minutes. Total time: 116-176 minutes. Servings: 10. About 480 kcal and 7 g protein per serving.

Ingredients

400 g ladyfingers
720 g sour cherry compote
200 ml compote syrup
400 ml whipping cream
1 sachet whipped cream stabilizer
250 g mascarpone
50 g powdered sugar
30 g sugar for the sour cherries
1 sachet cake glaze
250 ml water
25 g sugar for the cake glaze

Preparation

1. Whip the cream with the stabilizer and powdered sugar until it holds its shape. Fold in the mascarpone and chill the cream for 30 minutes. 2. Arrange ladyfingers around the inside of a springform pan, cutting one end off each so they stand upright. 3. Put a layer of ladyfingers on the bottom of the pan and briefly dip them in 100 ml of compote syrup. They should be damp, not falling apart. 4. Spread half the chilled cream over the ladyfingers. Drain the sour cherries from the compote, remove the pits and arrange them over the cream. 5. Dip a second layer of ladyfingers in the remaining 100 ml of syrup and place it in the pan. Cover straight away with the remaining cream. 6. Drain the sour cherries set aside for decoration, leave the pits in and roll them in 30 g of sugar. Boil the sachet of cake glaze with 250 ml of water and 25 g of sugar for 1 minute, stirring, then leave it to cool until lukewarm and pour it over the fruit. 7. Chill the cake for 1-2 hours. Remove the springform ring and tie a satin ribbon around it.

Notes

Like a tall tiramisu, it cuts into slices with the layers on show, while the sour cherries make the middle juicier. You can replace 200 g of the sour cherries with raspberries, but keep the syrup for the ladyfingers; this dessert contains gluten, dairy and eggs. Dry ladyfingers absorb the syrup gradually, while soft ones soak it up almost at once. If the syrup is very sweet, dip the ladyfingers less so the base doesn't turn soggy. Drain the sour cherries in the middle well, since their juice can stain the cream. Pour on the cake glaze once it has cooled, not while it's hot (I only let it get lukewarm here). Sometimes the glaze slips between the fruit when it's too runny; leave it a little longer to set. The cake keeps covered in the fridge for up to 3 days and can be assembled a day ahead. I like to serve it cold, with black coffee.