The no-bake cookie and mascarpone cake was created because I needed to use up a tub of mascarpone, so I thought of this no-bake cake, ideal for summer, but also when you have unexpected guests.
It’s simple and fairly quick to make, mostly involving assembling the ingredients. The only wait is putting the cake in the fridge, and it will be ready when you want to serve dessert to your guests.
All you need are mascarpone, dry biscuits, rum (I always put it in desserts), sugar, cream, eggs, and finally a garnish with Nutella is a must… I don’t use it often, but it’s good and occasionally necessary.
I recommend making it, and I’m sure everyone will devour it!!!
408 kcal approx. per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making No-Bake Cookie and Mascarpone Cake
- 11 oz Dry biscuits like Oro Saiwa (set aside 2)
- 2/3 cup Milk
- 2 tbsp Rum
- 4/5 cup Sugar
- 9 oz Mascarpone
- 2/3 cup Heavy cream
- 1 packet Vanilla
- 3 Eggs
- 2 oz Nutella
Preparation of No-Bake Cookie and Mascarpone Cake
Beat the egg whites until stiff with half of the sugar and set aside.
In a double boiler, beat the yolks with the other half of the remaining sugar.
In a bowl, soften the mascarpone with a mixer, then add the beaten yolks, mix in the vanilla, then the beaten egg whites, and gently mix with a spatula.
Add the whipped cream to the mixture and mix well until a homogeneous and well-blended mixture is obtained.
Take the dish in which you want to assemble the dessert, create a thin layer with the prepared cream, then in a bowl mix the milk with the rum and dip the dry biscuits to create the base of the dessert, then a layer of cream about a finger thick, then a layer of biscuits dipped again in the milk, until all the biscuits are used, remembering to set aside 2.
The dessert will end with a cream layer on top and refrigerate for at least 4 hours.
Before serving, take the cake, soften the Nutella in the microwave and use a teaspoon to drizzle it over, creating scribbles.
Then crumble the biscuits and sprinkle them on top and serve.
Before making the final garnish, after the cake has been in the fridge for 4 hours, I recommend putting it in the freezer for 30 minutes, so it firms up even more, and while garnishing, it won’t lose too much cold.
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