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Ferrero Raffaello No Bake Cake recipe

Ferrero Raffaello No Bake Cake

Author: Laura Bais
Raffaello-inspired, delicate coconut cake is here for the win! It tastes rather luxurious and creamy, due to the fine-quality white chocolate in the recipe. Almonds in the crust and topping are responsible for rich, nutty flavors!
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Prep Time 15 minutes
Cooling time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 715.2 kcal

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

Storing Tips
Store the cake for 4 days in the fridge covered on the cake stand. 
Recipe Variations
  1. Raspberry Sauce in the middle with dried, crushed raspberries on top.
  2. Passion Fruit
  3. Strawberries

Nutrition

Serving: 1pieceCalories: 715.2kcalCarbohydrates: 43.7gProtein: 10.5gFat: 56.9gSaturated Fat: 31.8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9.4gTrans Fat: 0.2gCholesterol: 92.3mgSodium: 207.4mgPotassium: 237.4mgFiber: 3.8gSugar: 29.8gVitamin A: 1163.6IUVitamin C: 0.4mgCalcium: 187mgIron: 1.7mg
Keyword almond crust, almond flakes, coconut cake, ferrero, mascarpone filling, raffaello truffles