Ladyfinger Cake: A light and airy treat bursting with fruity goodness
After ice cream, tiramisu is the second most popular dessert in Italy. As delicious as it is, some may find the combination of mascarpone, coffee, and booze a little too heavy though. That's why we've come up with a refreshing take on this tasty classic, adding fresh berries for extra color and a lighter touch...
- 5 cups fresh raspberries
- ⅔ cup icing sugar
- 3.3 fl oz orange juice
- 2 cups mascarpone
- 1 tsp vanilla extract
- 8.5 fl oz cream
- 24 ladyfingers
- 2 cups fresh blueberries
Add the raspberries, a ¼ cup of the icing sugar, and the orange juice to a large bowl and lightly press down on the berries with a fork. To prepare the cream, mix the mascarpone, the rest of the icing sugar, vanilla extract, and cream using an electric whisk.
Prepare a cake springform pan by covering the bottom and sides using baking parchment. The cake can later be removed from the pan without spoiling it.
Now cover the bottom of the pan with a layer of ladyfingers. If you break them in half, they'll be easier to arrange.
Spoon half of the raspberry mix onto the ladyfingers. Now add half of the mascarpone cream on top of this. Another layer of ladyfingers, raspberry mix, and mascarpone is then added.
For the finishing touch, add a layer of blueberries on top of the cake. After 3 hours in the fridge, the cake can be removed from the springform pan.
It really is as simple as that — no baking required! You now have a truly stunning cake that's great for sharing and tastes as good as it looks. Of course, you can experiment with different berries for the filling and decoration depending on what you feel like. A strawberry topping would look particularly impressive, don't you think?