Cappuccino flavored no bake dessert that is so delicious! This no bake cappuccino cake is perfect for any occasion. It’s a fun treat that’s getting me in the mood for winter.

This dessert is assembled in layers of cappuccino cream, mascarpone cream, ladyfinger cookies slightly soaked in cappuccino and cocoa biscuits.

How To Make Cappuccino Cake

To start, line your pan with parchment paper and make a layer of cocoa cookies. In a mixing bowl, beat whipping cream until foam. Add in caster sugar and cappuccino, then beat until stiff. Fold in mascarpone cheese and beat again just until combined. The most important step of making this cake is preparing gelatin correctly. Always you should follow instructions on your gelatin packet. In a small bowl place gelatin powder. Pour cold water then stir and let it swell for 10-15 minutes. Heat the gelatin up on a low heat or microwave until dissolved. Don’t bringing it to a boiling point, it may loose it’s efficacy and this cake will not work

. About 3 or 4 tbsp of the cappuccino cream transfer to a bowl with gelatin. Stir to combine. After that pour over cream mixture. Stir until well combined. Spread evenly over cocoa biscuits. Make a layer of ladyfinger cookies. Refrigerate.

In a small bowl place gelatin powder. Pour cold water then stir and let it swell for 10-15 minutes. Meanwhile beat whipping cream until foam. Add in caster sugar then beat until stiff. Fold in mascarpone cheese and beat again just until combined. Heat the gelatin up on a low heat or microwave until dissolved. About 3 or 4 tbsp of the mascarpone cream transfer to a bowl with gelatin. Stir to combine. After that pour over cream mixture. Spread evenly over ladyfinger layer, then refrigerate for at least eight hours. Sprinkle with cappuccino before serving.

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No Bake Cappuccino Cake

Cappuccino flavored no bake dessert that is so delicious!
Prep Time20 mins
Total Time8 hrs 40 mins
Course: Dessert
Yield: 12
Cost: 3 €

Equipment

  • Electric mixer

Materials

  • 170 g cocoa biscuits
  • 170 g ladyfinger cookies
  • cooled cappuccino

Cappuccino Cream

  • 400 ml whipping cream 30 %
  • 2 tbsp caster sugar
  • 125 g Mascarpone cheese
  • 4 tbsp cappuccino
  • 3 tsp gelatine powder
  • 3,5 tbsp cold water

Mascarpone Cream

  • 400 ml whipping cream 30 %
  • 2,5 tbsp caster sugar
  • 125 g Mascarpone cheese
  • 3 tsp gelatine powder
  • 3,5 tbsp cold water

Instructions

  • Line 24 x 27 cm pan with parchment paper. Add a layer of cocoa biscuits to cover all the bottom.
  • In a mixing bowl, beat whipping cream until foam. Fold in Mascarpone cheese and caster sugar, beat until well combined. Add in cappuccino then beat again to combine. Set aside.
  • In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes. Heat the gelatine up on a low heat or microwave until dissolved. Don't bringing it to a boiling point, it may loose it's efficacy.
  • About 3 or 4 tbsp. of the cappuccino cream transfer to a bowl with gelatin. Stir to combine. After that, pour over cream. Stir until well combined.
  • Spread evenly over cocoa biscuits. Make a layer of ladyfinger cookies. Refrigerate until needed.
  • In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes. Set aside.
  • Meanwhile beat whipping cream with caster sugar until foam. Fold in mascarpone cheese then beat again until well combined.
  • Heat the gelatine up on a low heat or microwave until dissolved. About 3 or 4 tbsp. of the cream transfer to a bowl with gelatin. Stir to combine. After that, pour over cream. Stir until well combined.
  • Using pastry brush spread cooled cappuccino onto ladyfinger cookies. After that, spread evenly mascarpone cream onto ladyfingers.
  • Refrigerate for at least 8 hours. Sprinkle with cappuccino before serving.

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