Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 400 milliliter Whipping Cream 33%
- 300 gram Raspberries
- 20 gram Granulated Sugar
- 30 gram Powdered Sugar
- 240 gram Traditional Sponge Fingers
- 150 milliliter Sour Cream 15%
- 450 gram Mascarpone
- 200 gram Strawberries
Step-by-step method
At a glance
This no-bake summer cake layers whipped cream, mascarpone, fresh fruit, and sponge fingers—all without turning on the oven. The main time investment is chilling the cake for 24 hours so it sets properly, plus you'll want to be gentle when folding the creams together to keep them light and lump-free.
1/7
Whip the cream with sugar
Whip the cream until stiff. Sweeten it with a little sugar, but go easy on it so the dessert doesn't end up too sweet.
Ingredients
- 400 milliliter Whipping Cream 33%
- 30 gram Powdered Sugar
2/7
Line the base with sponge fingers
Prepare a springform tin and line it with cling film. Arrange the sponge fingers side by side to cover the base.
Ingredients
- 240 gram Traditional Sponge Fingers
3/7
Fold in the sour cream and mascarpone
Add the sour cream and mascarpone to the whipped cream, then mix on low speed just until combined. Don't overmix or work it too long, or the cream may turn lumpy.
Ingredients
- 150 milliliter Sour Cream 15%
- 450 gram Mascarpone