Ferrero Raffaello Cake [No-Bake Recipe]
I made this cake with no plan, I was just pairing the ingredients as I went, and it turned out much better than I expected it to! I only knew I wanted a light texture on the palate with loads of coconut for the tropical flavor. What blends with coconut perfectly is, of course, white chocolate and almonds, so I went with them. This is a no-bake cake, meaning it’s ready in a swift and it actually resembles Ferrero Raffaello truffles, so you can experience Euro summer from home in the middle of November!
What Is Raffaello?
Raffaello is probably my favorite confection! The milky, white chocolate-based cream wrapped in crunchy wafers makes these truffles ideally textured.
I LOVE almonds, so it’s only logical that my favorite part of it is the blanched Californian almond in the middle. They look super elegant due to their crisp white and beige color scheme. Truffles are coated in aromatic coconut flakes that come from the Pacific.
How to Make Ferrero Raffaello Cake No Bake Recipe?
The prep process couldn’t be simpler if it tried! You have about 15 minutes of actual work and that’s all. It’s no bake, no cook, no nothing recipe, you simply can’t mess up! Here are the ingredients!
- Graham crackers – Graham crackers are an ideal base for every time you don’t want to bake a crust. I assume the wafers would be delicious, as well, but I’m not sure if you could cut it nicely.
- Almonds – I used almond flour (powdered almonds) for the crust and flakes for the topping.
- Sugar – I prefer to use granulated sugar for the crust, as it adds a tad of crunch and powdered sugar for the cream filling.
- Butter – Butter is a binding ingredient, so it’s essential in the crust.
- Coconut – When speaking of coconut, I opted for the coconut flakes in the crust and filling, plus coconut chips for the topping.
- Mascarpone – Mascarpone is the neutral base for most of my no-bake cakes. It pairs flawlessly with coconut and keeps the lightweight feeling on the palate.
- Heavy cream – I use heavy cream to achieve the perfect consistency for coconut filling and white chocolate ganache.
- White chocolate – Choose fine-quality white chocolate, as you’ll going to need it for the cream and ganache. It skyrockets the overall taste of the cake and makes it resemble the creamy filling of the actual truffles.
- Milk – I use milk only if needed to achieve the right texture of the crust, nothing else.
Let’s make the cake!
Step 1: Making the Graham Crackers Crust
Start with blending graham crackers to a powdered texture. I like to combine it with almond flour in a 2:1 ratio for a richer flavor. In a microwave-safe dish, melt some butter and pour it into the bowl with crackers and almond flour, along with some milk.
I recommend adding milk gradually, in small portions so you can feel the texture of the crust first. Some graham crackers tend to absorb more liquid than others, depending on the brand. One more thing depends on the brand, as well, and that’s the sugar amount.
I like the crust slightly sweet, not overpowering, so I always add just a tad of sugar. And last, but not least, add a bit of coconut flakes for both taste and texture. I prefer to combine everything by hand to feel the consistency, it should be easy to mold but not sticky.
Press it down directly into the springform pan, even the surface with a glass, and leave it in the fridge to stiffen while you work on the next layer.
Step 2: Making the Coconut Filling
I kept the filling light, creamy, and super simple to make. I just mixed together mascarpone and heavy cream to soft peaks. Next, I added coconut flakes, powdered sugar, and melted white chocolate.
Whip it well for everything to combine perfectly and that’s all. You can immediately pour the coconut layer over the crust and even it. Here, I like to leave it to rest for about an hour in the fridge to set before I make the ganache.
Step 3: Making the White Chocolate Ganache and Decorating
This is the simplest ganache recipe that never miss! Bring the heavy cream just below boiling point and add the chopped white chocolate. Let it soften while occasionally stirring.
In the end, it will be creamy, silky, and smooth. My go-to ratio is 1:2 for white chocolate. Now, you’re only left to pour the ganache over the cake, top it with almond flakes, and coconut chips, and store it back in the fridge.
If you let the cake sit out through the night, it will be ideal for cutting, but a few hours will be bearable, as well. As you can see, my cake couldn’t wait for the daylight and I cut it 3 hours after – it was scrumptious!
Still, I saved some to photograph the morning after so that I can share the recipe with you!
Recipe Variations
If I remember correctly, last summer, Ferrero company marketed the Limited Collection of raspberry-flavored Raffaello truffles. I must admit, they aren’t my cup of tea, as they are a tad too acidic (?) for my liking. But I tried the Raffaello ice cream with raspberries, as well, and it was AMAZING!
So, I plan to make the cake inspired by the ice cream, not the truffles. I was thinking about keeping this recipe as a base and adding a syrupy layer of raspberries in the middle. Also, crushed, dried raspberries on top would be smashing!
Strawberries and passion fruit are two more outstanding options for the twist on this recipe, as well.
How to Store this Raffaello No-Bake Cake?
I have no special recommendations for storing, to be honest. I just store it in the fridge in the cake bell. You can cover it with anything you want, though, as any cake stand will work like a charm. Keep it in the fridge for 4 days, but not more than that because of the mascarpone in the filling.
Ferrero Raffaello No Bake Cake
Equipment
- 1 Mixer
- 1 springform pan
Ingredients
For the Crust
- 7 oz graham crackers (crushed)
- 3.5 oz almond flour
- ¼ cup granulated sugar
- ⅓ cup butter (melted)
- 3 tbsp coconut flakes
- ¼ cup milk (or less)
Coconut Cream Filling
- 17.6 oz mascarpone
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 cup coconut flakes
- 3.5 oz white chocolate
Chocolate Ganache and Topping
- 7 oz white chocolate
- ⅖ cup heavy cream
- 1 cup almond flakes
- ¼ cup coconut chips
Instructions
Making the Graham Crackers Crust
- Blend graham crackers to a powdered texture and combine with almond flour in a 2:1 ratio.
- In a microwave-safe dish, melt some butter and pour it into the bowl with crackers and almond flour. Add powdered sugar and coconut flakes. If needed, pour in some milk. You're aiming for easy-to-mold consistency that is not sticky.
- Press it down directly into the springform pan, even the surface with a glass, and leave it in the fridge to stiffen while you work on the next layer.
Making the Coconut Filling
- Mix together mascarpone and heavy cream to soft peaks. Add coconut flakes, powdered sugar, and melted white chocolate. Whip it well for everything to combine perfectly.
- Pour the coconut layer over the crust and even it. Leave it to rest for about an hour in the fridge to set before making the ganache.
Making the White Chocolate Ganache and Decorating
- Bring the heavy cream just below boiling point and add the chopped white chocolate. Let it soften while occasionally stirring.
- Pour the ganache over the cake, top it with almond flakes, and coconut chips, and store it back in the fridge. Chill it for 3 hours minimally.
Notes
- Raspberry Sauce in the middle with dried, crushed raspberries on top.
- Passion Fruit
- Strawberries
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
