White Chocolate Desserts (No Bake)
Najat
Photo by Najat
These no-bake coconut cakes are the perfect little treat when you want something sweet and easy to make! They’re made with layers of digestive biscuits, a rich mascarpone and whipped cream filling, and covered in fluffy grated coconut. Oh, and don’t forget the fresh strawberries on top for that extra pop of flavor!
The process is super simple: you dip the biscuits in milk, sandwich them with a generous dollop of cream, and coat them in coconut. Let them chill in the fridge for a few hours (if you can wait that long!), and you’ve got a dreamy dessert that’s light, creamy, and so satisfying. Perfect for a quick snack or even a mini celebration!
Ingrediënten
GANACHE
CREAM
COATING
GARNISH
Shop ingredients:
Tips
Make sure the cream is well chilled before using it, as this helps achieve a firmer consistency.
Beat the whipped cream and mascarpone until stiff. Take your time and add the cream gradually to the mascarpone mixture while mixing.
Substitute vanilla sugar with vanilla extract.
Dipping the digestive biscuits in milk is optional. If you do, make sure to dip them briefly so they’re moist enough to absorb the cream but not too soggy.
Spread the cream evenly over the biscuits, including the sides, for a smooth and fully covered result.
Allow the cakes to set in the fridge for several hours or overnight to let the flavors meld and the texture firm up.
You can substitute mascarpone with firm cream cheese if desired.
Stappenplan
Heat the heavy cream almost to boiling. Add the white chocolate pieces and let them sit for 1 minute. Stir together until smooth. Let it cool.
In a large bowl, mix the chocolate ganache with the with the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar. Beat for 1 minute. Gradually add the heavy cream, mixing until stiff. Set aside and transfer the cream to a piping bag with a nozzle.
Briefly dip the biscuits into the milk.
Place two biscuits flat on your workspace. Pipe a dollop of cream onto one biscuit and place the second biscuit on top. Press down gently.
Evenly spread the cream over the biscuits, making sure to cover the sides as well.
Dip the assembled biscuits in grated coconut until the cream is fully covered. Let them set in the fridge for a few hours, covered.
Place the no-bake coconut cakes on a serving paper and pipe a nice dollop of cream on top. Garnish with fresh strawberries.
5 Reacties
Hi can i use whipping cream instead of heavy cream for the filling . Because the heavy cream we get has only 25 % fat so it wont whip to stiff peaks
Is the ganache and the mascarpone cream combined at some point? The directions do not say.
Wow that’s pretty cool and delicious and yummy 😋👌♥️🇿🇦🫶💯