Description
A no-bake Cold Mascarpone Cream Cake that’s silky, sweet, and incredibly simple to make. This chilled dessert features layers of creamy mascarpone and buttery biscuit base, finished with a dusting of cocoa for a perfect finish.
Ingredients
Scale
- 500 grams mascarpone cheese
- 400 ml heavy whipping cream
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 200 grams digestive biscuits or ladyfingers
- 100 grams unsalted butter, melted
- Cocoa powder, for dusting
- Dark chocolate shavings or curls (optional)
Instructions
- Chill your mixing bowl and beaters if possible.
- Whip the heavy cream in a chilled bowl until soft peaks form.
- In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
- Crush the biscuits and combine with melted butter.
- Press the biscuit mixture into the bottom of a springform pan and chill for 15 minutes.
- Spread the mascarpone filling over the biscuit base and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder and top with chocolate shavings before serving.
- Slice with a hot knife and enjoy chilled.
Notes
- Use room temperature mascarpone for smoother mixing.
- Line the pan with parchment paper for easier removal.
- Let the cake sit at room temperature for 5 minutes before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 12g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: mascarpone cream cake, no-bake dessert, cold cake, Italian dessert, mascarpone cake