The cold crumble with coconut, ricotta, and mascarpone no-bake, fresh, creamy, and with an exotic scent, is a no-bake dessert perfect for summer. It is made with a few ingredients, does not require the use of the oven or eggs, and is ideal for those looking for an easy, light recipe accessible to everyone. A delicious solution also for those with intolerances or who simply want to avoid eggs in desserts.
The base of dry biscuits and butter is crunchy and crumbly, while the filling is a creamy embrace of ricotta and mascarpone, enriched with shredded coconut and dark chocolate flakes that offer an irresistible contrast of textures. The delicate taste of ricotta blends with the roundness of mascarpone and the sweetness of coconut, creating a perfectly balanced cream, to be enjoyed spoon by spoon.
To complete the dessert, a sprinkle of crumbled biscuits on the surface and a simple decoration: a dusting of grated coconut and many dark chocolate flakes. The result is a cold cake suitable for any occasion: from snacks to dinner with friends, up to special family moments.
It can also be prepared in advance and customized in many ways: you can use cocoa biscuits, add hazelnut grains, flavor with lemon or orange zest. In any case, it is one of those recipes that quickly become favorites because it is good, simple, and… you don’t even need to turn on the oven!
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for the Cold Crumble with Coconut, Ricotta and Mascarpone No-Bake:
- 7 oz dry biscuits (digestive or shortbread)
- 7 tbsp melted butter
- 7 oz ricotta
- 7 oz mascarpone
- 3 tbsp powdered sugar
- 3 tbsp shredded coconut
- 1 tsp vanilla extract
- 1 oz dark chocolate (flakes or chips)
- as needed shredded coconut
- as needed dark chocolate flakes
Tools for the Cold Crumble with Coconut, Ricotta and Mascarpone No-Bake:
- 1 Blender
- 2 Bowls
- 1 Springform Pan 7 inches
- 1 Whisk
Steps for the preparation of the Cold Crumble with Coconut, Ricotta, and Mascarpone No-Bake:
In a blender, finely chop the biscuits, then place them in a bowl, add the melted butter and mix well. Line the base of the springform pan with parchment paper, then lightly butter the inner edge of the pan: this will help you remove the crumble more easily; alternatively, you can cut strips of parchment paper and line the edges, then pull them out once chilled.
Add half of the mixture, compact it well at the base and along the circumference, then place the pan in the refrigerator to set for about ten minutes.
In a bowl, put the ricotta and powdered sugar and use a whisk to mix well until a smooth cream is obtained, add the vanilla, the mascarpone and mix the ingredients well, finally add the dark chocolate flakes. Work the ingredients until a homogeneous mixture is obtained, pour the cream over the biscuit base and level it well. Add the remaining half of the crumbled biscuits on top (do not compact too much).
Place the pan in the refrigerator for 4/5 hours (or for a whole night),
When the crumble is well chilled, run a spatula or a smooth-bladed knife along the edges, then carefully open the springform mold and transfer the dessert with a flat spatula; alternatively, you can leave the dessert directly on the mold base.
Decorate the cake with shredded coconut, slices of dried coconut, and the remaining dark chocolate flakes.
FAQ (Questions and Answers)
Can I make it in advance?
Yes! It is recommended to prepare it at least 4–5 hours in advance. Even better if you let it rest in the fridge overnight.
Is it suitable for people with egg intolerance?
Yes, this crumble is completely egg-free, perfect for those with intolerances or who prefer lighter desserts.
Can I use only ricotta or only mascarpone?
Yes, but the mix of the two creates an ideal balance. Only ricotta = lighter, only mascarpone = richer and creamier.
What biscuits can I use instead of classic shortbread?
You can use cocoa biscuits, Digestive types, whole dry biscuits, or even amaretti for a more aromatic variant.
Can I freeze it?
You can, but it is advisable to do so without decorations. Thaw slowly in the fridge before serving.
