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No Bake Lady Finger Cake recipe

No Bake Ladyfingers Cake Recipe

Author: Laura Bais
You won't need more than 15 minutes of prep time for this amazing cake! The trickiest part is waiting for it to chill! I made it with my favorite combo: lemon and raspberry, as I LOVE tangy desserts. It is super refreshing and light, perfect for after dinner.
5 from 1 vote
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Prep Time 15 minutes
Cooling time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American, Italian
Servings 15 servings
Calories 401.4 kcal

Equipment

  • 1 springform pan

Ingredients
 
 

Lemon Curd

  • 1 cup milk
  • 1 cup heavy cream
  • 2 lemons (use peel only)
  • 1 ⅓ cups powdered sugar
  • ½ cup cornstarch
  • 6 egg yolks

Raspberry Filling

  • 2 cups raspberries
  • 2 tbsp instant pudding (or cornstarch)
  • 1 cup sugar

Lemon Sauce

  • 1 cup lemon juice
  • ¾ cup sugar
  • 1 tbsp cornstarch

Crust

  • 1 cup sugar
  • ½ cup lemon juice
  • 1 cup water
  • 14 oz ladyfingers

Instructions
 

Making the Lemon Curd

  • In a thick-bottomed pot, combine milk and heavy cream, and add lemon peel. Heat it over medium until it starts to boil.
  • In the meantime, combine cornstarch and powdered sugar with egg yolks. Mix it well, so there are no lumps left. The mixture will be thick, but smooth.
  • Remove the pot from the stove the moment it reaches the boiling point and strain it into the bowl with the yolk mixture. Use a whisk to combine everything and return to the pot. Now, you need to cook it over medium heat and mix constantly for about 5 minutes! The cooked mixture is thick, creamy, and easy to spread.
  • Remove from the stove and cover it with plastic foil, but directly over the curd. Leave it to chill at room temperature.
  • Mix chilled lemon cream with mascarpone cheese and more powdered sugar if needed until smooth.

Making the Raspberry Filling

  • Place raspberries in the pot, sprinkle with sugar, and simmer over medium heat. If you see that all of the juices evaporated, add some water. Simmered them for 2-3 minutes only.
  • Mix a tablespoon of instant raspberry pudding with some water and add to the pot. Let it simmer for a minute top, and let it cool along with the lemon curd.
  • Cover it with plastic foil and chill to room temperature.

Assembling the Cake

  • For the dipping, merry freshly squeezed lemon juice with water and sugar, and mix until all the sugar dissolves.
  • Dip each ladyfinger into the lemon juice, but do it quickly otherwise, they will be soggy. Arrange them on the bottom of the pan and cover with 2/3 of lemon curd.
  • Make a shallow dent with a spoon for the raspberry sauce, as it stays put that way and won’t overflow. Pour all of it in the dent and go with another layer of ladyfingers dipped in lemon juice. Smear the rest of the lemon curd nicely.

Making the Lemon Sauce

  • Combine sugar and freshly squeezed lemon juice and bring them to a boil.
  • Dissolve cornstarch in water and add to the pot. Let it simmer a bit, no more than a minute. It should be liquid as it will thicken later. You can add yellow food color, as well.
  • Let it cool a bit and drizzle on top.

Notes

Storing Tips
Keep the cake in the fridge for no more than 4 days in airtight containers or swathed in plastic wrap.

Nutrition

Serving: 1pieceCalories: 401.4kcalCarbohydrates: 73.7gProtein: 5.2gFat: 10.8gSaturated Fat: 5.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 156.1mgSodium: 67.7mgPotassium: 123.7mgFiber: 0.8gSugar: 50.9gVitamin A: 515.2IUVitamin C: 17.2mgCalcium: 58.6mgIron: 1.3mg
Keyword Ladyfinger Cake, Lemon Curd, lemon sauce, No Bake Cake, Raspberry Sauce