The Raffaello cake is an easy and delicious spoon dessert, a recipe to serve on any occasion. Creamy, fresh, and easy to make! My version is without sponge cake, a bit different from the classic Raffaello cheesecake
The recipe is made with puff pastry, coconut cream, and ladyfingers. If, like me, you love simple and quick desserts, you absolutely have to try this delight.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz ricotta
- 3/4 cup grated coconut
- 1 1/4 cups vegetable whipping cream
- 7 Raffaello (praline)
- 1 roll puff pastry (rectangular)
- to taste brown sugar
- to taste powdered sugar
- 3 Raffaello (praline)
- to taste whipped cream
How to make Raffaello cake
In a bowl, mix the ricotta with the grated coconut.
Add the crumbled chocolates and the whipped cream, then mix to combine well without deflating the cream.
At this point, unroll the rectangular puff pastry and divide it into two parts.
Prick the entire surface with a fork to prevent it from puffing up during baking, then sprinkle with brown sugar and bake at 375°F for about 7 minutes in fan mode. Remove and let cool completely.
At this point, place the first puff pastry on a serving plate and pour half of the cream on top, using a spatula or piping bag, cover the entire surface well.
Soak the ladyfingers in milk and place them on top of the coconut cream.
Make another layer of cream and then close with the other half of the puff pastry.
Decorate the last layer with powdered sugar, dollops of cream, and the Raffaello chocolates. Let it rest in the fridge until serving.
Storing the Raffaello cake
The Raffaello cake can be kept in the fridge well covered with plastic wrap for up to 3-4 days. Freezing is not recommended due to the puff pastry, which would become too soft.
FAQ (Questions and Answers)
Watch the video recipe of the Raffaello cake
