At a glance
You're layering together whipped cream, sour cream, mascarpone, and fresh fruit with sponge fingers to create this delightful no-bake cake. The trickiest part is keeping the cream mixture light and smooth when folding everything together, and then you'll want to give it a full 24 hours in the fridge so it sets perfectly and slices cleanly.
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.
For this step
0/22/7
Line the tin with sponge fingers
Prepare a springform tin and line it with plastic wrap. Arrange the sponge fingers side by side to cover the base.
For this step
0/13/7
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.
For this step
0/2
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
