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No-bake desserts

No-bake chocolate mascarpone cake with raspberries

Name: No-bake chocolate mascarpone cake with raspberries
Yield: 1 cake
Cuisine: Slovak
Ingredients: 1 packet Ladyfingers (sponge fingers); 80 g Milk chocolate; 2 packets Chocolate pudding mix (instant; 40 g each); 2 glasses + 2 tsp Milk; 180 ml Heavy whipping cream; 230 g Mascarpone; 50 g Superfine sugar (caster sugar); 1 glass Fresh raspberries; for decorating Chocolate shavings

A no-bake cake layered with ladyfingers, chocolate pudding, whipped cream, and mascarpone, topped with raspberries. Makes 1 cake.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 5 min
Servings: 1 cake
Difficulty: Easy

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This no-bake chocolate cake with ladyfingers, mascarpone, and raspberries is a summer dessert that requires no oven. A 23 cm pan is lined with ladyfingers and filled with alternating layers of mascarpone and whipped cream filling and a chocolate mixture made with instant pudding mix, milk, and melted milk chocolate. Preparation takes about 25 minutes, followed by at least three hours in the refrigerator to set.

Before serving, decorate with fresh raspberries and chocolate shavings.

Ingredients

Ladyfingers (sponge fingers) 1 packet
Milk chocolate 80 g
Chocolate pudding mix (instant; 40 g each) 2 packets
Milk 2 glasses + 2 tsp
Heavy whipping cream 180 ml
Mascarpone 230 g
Superfine sugar (caster sugar) 50 g
Fresh raspberries 1 glass
Chocolate shavings for decorating

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Instructions

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Let the mascarpone come to room temperature so it can be mixed until smooth. Line the bottom and sides of a 23 cm pan with ladyfingers. Melt the chocolate in the microwave or over a water bath, and whip the chilled cream until stiff peaks form.
In a bowl, mix 2 glasses of milk with 2 packets of pudding mix. Once the mixture thickens, slowly stir in the chocolate, then fold in a glass of whipped cream.
Mix the mascarpone with the sugar and 2 tsp of milk until smooth, then gently fold in the remaining whipped cream. Spread a thin layer of mascarpone filling over the ladyfingers, followed by a thicker layer of chocolate filling, then ladyfingers, and finally the remaining mascarpone filling.
Refrigerate the cake for at least 3 hours. Carefully remove it from the pan, decorate with fresh raspberries, and sprinkle with chocolate shavings.
Tip: Use any other fruit in place of the raspberries.

Tip: Do not rinse the raspberries under running water; briefly dip them into a bowl of cold water and let them dry on a towel so they do not get crushed.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 247 kcal
Protein: 4.5 g
Carbohydrates: 27 g
of which sugars: 16 g
Fat: 14 g
of which saturates: 8.8 g
Fiber: 1.2 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nepečená čokoládová torta s piškótami, mascarpone a malinami