Fridge Cake with Seasonal Fruits

Quebec's strawberry season is in full swing! To help you make it happen, we're offering a simple, no-bake cake recipe! A perfect way to savor the taste of Quebec! We're partnering with Antony Meneghini to bring you this delicious recipe!

Ingredients

Cake

200-250g of ladyfinger biscuits, approximately 20 to 25 biscuits
500g of mascarpone cheese
200ml of heavy cream
50g of coconut sugar (or adjust to taste)
A few drops of vanilla extract or 1/2 vanilla bean

Fruits

4 peaches, peeled (3 diced and 1 sliced)
20 cherries, 10 pitted and 10 cut in half
15-20 strawberries, hulled and sliced
3 tablespoons of cherry or mixed berry jam

Optional

A few drops of orange blossom water
Mint leaves

Preparation

In a bowl, mix together the mascarpone cheese, heavy cream, coconut sugar (adjust to taste), and vanilla extract or scraped seeds from 1/2 vanilla bean. Mix until smooth.
Quickly dip the ladyfinger biscuits in a little water with a few drops of orange blossom water or fruit juice, just enough to moisten them without fully soaking them.
Line the bottom of a circular dessert or cake dish with a diameter of 20 to 30 cm with a single layer of moistened ladyfinger biscuits and place biscuits vertically along the edge of the dish.
Spread a layer of the mascarpone and cream mixture over the biscuits.
Pour 1 tablespoon of cherry or mixed berry jam over the cream layer.
Add a layer of diced peaches, halved cherries, sliced strawberries.
Repeat steps 4 to 6 until all the ingredients are used, finishing with a layer of the mascarpone and cream mixture.
Pour the remaining tablespoon of cherry or mixed berry jam over the top layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to blend and the cake to set.
Before serving, you can decorate with additional fresh fruits
You can add fresh mint for added freshness

Preparation

30 minutes

Cooking

No cooking

Servings

6 to 8 portions