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No-bake desserts

Christmas cake pops: ladyfingers and mascarpone, no baking or special mold

Name: Christmas cake pops: ladyfingers and mascarpone, no baking or special mold
Prep time: 1 h
Total time: 2 h 10 min
Yield: 20 cake pops
Cuisine: American
Ingredients: 300 g Ladyfingers (sponge fingers); 150 g Mascarpone; 50 g Powdered sugar; 1 packet Vanilla sugar (20 g); 300 g White chocolate; 1 tbsp Vegetable oil; 2 tbsp Colorful sprinkles

No-bake Christmas cake pops with crushed ladyfingers and mascarpone, dipped in white chocolate and colorful sprinkles. Makes 20.

American cuisine · Vegetarian · Christmas cookies and baking · Modern and unusual Christmas cookies · Translated from Slovak · October 31, 2026

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Recipe at a glance

Prep time: 1 hr
Total time: 2 hr 10 min
Servings: 20 cake pops
Difficulty: Medium

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Christmas cake pops are sweet balls on sticks made with crushed ladyfingers and mascarpone, coated in white chocolate and colorful sprinkles. They require no baking or special mold, and you can use cake scraps instead of ladyfingers. To keep the balls on the sticks, first dip the tip of each stick in chocolate and let it set. Since they contain mascarpone, keep them refrigerated and eat within 3 days.

Ingredients

Units

Cake balls

Ladyfingers (sponge fingers) 300 g
Mascarpone 150 g
Powdered sugar 50 g
Vanilla sugar (20 g) 1 packet

Coating

White chocolate 300 g
Vegetable oil 1 tbsp
Colorful sprinkles 2 tbsp

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Instructions

Tip: tap a step to mark it as done.

Mix the cake ball mixture
10 min
Crush the ladyfingers into fine crumbs and mix with the mascarpone, powdered sugar, and vanilla sugar. The mixture should hold its shape without crumbling.
Shape the balls
15 min
Shape into balls about 3.5 cm in diameter and place on a plate lined with parchment paper.
Chill
30 min
Refrigerate the balls for 30 minutes to firm up.
Insert the sticks
25 min
Melt the chocolate with the oil in a double boiler. Dip the tip of each stick into the chocolate and insert it about halfway into a ball. Return the balls to the refrigerator for 15 minutes.
Coat with chocolate
20 min
Dip the balls into the chocolate one at a time, let the excess drip off, and gently rotate them until the chocolate begins to set. Add the sprinkles and insert the sticks into a block of Styrofoam or a mug filled with sugar.
Let set
30 min
Let set in a cool place, then refrigerate and eat within 3 days.

Tip: The chocolate must not be hot, or the balls will slide off the sticks. Let it cool slightly, and dip the balls while they are chilled.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 194 kcal
Protein: 2.7 g
Carbohydrates: 25 g
of which sugars: 20 g
Fat: 9.2 g
of which saturates: 5.3 g
Fiber: 0.2 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: Cake pops na Vianoce: z piškót a mascarpone, bez pečenia a bez špeciálnej formy