No-Bake Cake with Gocciole, a very fresh recipe without baking and without gelatin.
Just whip the cream well, mix it with the mascarpone, and we’ll have a delicious dessert in no time.
The most important phase will be resting: the longer it stays in the fridge, the better the cake will be. If you want to prepare it in advance, just cover it well with plastic wrap so the surface doesn’t oxidize.
If you love cookie-based cakes, I’ll leave you some more inspiration below.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz mascarpone
- 1 1/4 cups heavy whipping cream
- 14 oz cocoa cookies (Gocciole extradark)
- 2 tbsp unsweetened cocoa powder
- 7 oz milk
- 3 tbsp powdered sugar
- to taste coffee (For the cookies, two tablespoons will suffice.)
Tools
- Springform pan
- Bowls
- Spoons
- Mixer
- Food processor
Steps
To make the no-bake cake with Gocciole, in a bowl whip the cream, cold from the refrigerator, until it reaches a firm consistency.
Let it rest in the fridge while we work on the other ingredients.
In another bowl, beat the mascarpone with the powdered sugar using an electric whisk until creamy.
Add the whipped cream and mix gently with a spatula, using an upward motion.
Divide the mixture into two bowls and in one, blend the cocoa powder with the cream and mascarpone mixture.
Line the base of a springform pan with parchment paper.
Pour the milk into a container and begin dipping the cookies, arranging them in the pan to cover the bottom, using broken cookies as well to avoid waste.
Continue dipping the cookies to form the cake’s edge.
Pour the white layer of the mixture over the Gocciole base and level it out.
Proceed to form the second layer by dipping the cookies again as for the base.
Pour the dark layer of the mixture and level it out as well.
In the bowl of a food processor, you can place all the crumbs and broken parts of the cookies and blend until you get a sandy mixture.
Spread over the cake and let it rest in the fridge for at least two hours before serving.
