No-Bake Raffaello Cake with Vanilla Wafers – Creamy, Scented, and No Oven Needed!
If you are a fan of coconut, white chocolate, and desserts that come together in minutes (without turning on the oven!), this no-bake Raffaello cake with vanilla wafers will drive you crazy. The base is even more delicious and perfectly captures the taste of the famous chocolates. An elegant and simple dessert, perfect for summer, birthdays, or to surprise your guests with something different.
Also try these coconut desserts:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 520.68 (Kcal)
- Carbohydrates 41.04 (g) of which sugars 31.99 (g)
- Proteins 4.07 (g)
- Fat 39.07 (g) of which saturated 18.24 (g)of which unsaturated 6.19 (g)
- Fibers 1.24 (g)
- Sodium 79.58 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the No-Bake Raffaello Cake:
9-inch springform pan
- 6.35 oz wafers
- 4 tbsp butter (melted)
- 1 cup shredded coconut
- 8.8 oz mascarpone
- 1 cup heavy cream
- 3.5 oz white chocolate
- 1.75 oz shredded coconut
- 2 tbsp condensed milk
- 10 Raffaello chocolates
- shredded coconut
- 6 Raffaello chocolates
- almonds
Steps
For the preparation of the No-Bake Raffaello Cake watch the video HERE.
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Prepare the wafer base
Finely chop the vanilla wafers in the mixer. Add the shredded coconut and melted butter, mix well until you get a sandy but moist mixture. Pour everything into a 9-inch springform pan (lined with parchment paper at the base) and press down well with the back of a spoon. Refrigerate for 30 minutes.
Prepare the Raffaello cream
Melt the white chocolate in a double boiler or microwave (on low power, stirring every 20 seconds). Allow to cool slightly.
In a bowl, mix the mascarpone with the condensed milk. Add the melted white chocolate and shredded coconut. Whip the cold heavy cream to stiff peaks
gently fold it into the cream, mixing with slow movements from bottom to top
Assemble the cakePour half of the cream over the wafer base. Insert the whole Raffaello chocolates in the center or scattered. Cover with the remaining cream, level with a spatula and refrigerate for at least 4 hours (better overnight).
Decorate before serving
Sprinkle the surface with plenty of coconut. Add some whole Raffaello chocolates and, if desired, decorate with pieces of wafers, almonds, or white chocolate flakes for an extra touch.
✅ Tip: Prepare the cake the day before to achieve the perfect consistency and make slicing easier.
Advice and Variations
If you prefer a lighter cream, you can replace half the mascarpone with well-drained ricotta or Greek yogurt.
The wafers can be replaced with cookies like Pavesini or Savoiardi, but the result will be less “Raffaello-like”.
This cake keeps perfectly in the fridge for 2–3 days.
