Triple Delight No-Bake Cake
Ingredients
- For the Creams:
- 600 ml (2.5 cups) heavy cream (36% fat)
- 500 g (17.5 oz) mascarpone cheese
- 80 g (2.8 oz) caramel sauce (for decoration)
- 45 g (1.6 oz) powdered sugar
- 100 g (3.5 oz) caramel sauce
- 5 g (1 tablespoon) cocoa powder
- Additional:
- Approximately 400 g (14 oz) Petit Beurre biscuits
- 250 g (8.8 oz) plum jam
- 150 g (5.3 oz) milk chocolate
- 80 ml (1/3 cup) heavy cream (30/36%)
Instructions
- Whip the heavy cream and mascarpone cheese until stiff peaks form. Divide the mixture into 3 equal parts.
- For the Cocoa Cream: In one-third of the cream mixture, add 25 g of powdered sugar and cocoa powder. Mix well.
- For the Toffee Cream: In another one-third of the cream mixture, add 100 g of caramel sauce. Mix until combined.
- For the Whipped Cream: In the remaining one-third of the cream mixture, add 20 g of powdered sugar. Mix until smooth.
- Assembly:
- Layer Petit Beurre biscuits at the bottom of a 25x25 cm baking dish.
- Spread the Cocoa Cream over the biscuits.
- Add a layer of plum jam on top of the cocoa cream.
- Layer another set of Petit Beurre biscuits.
- Spread the Toffee Cream over the biscuits.
- Add another layer of plum jam.
- Layer the remaining Petit Beurre biscuits.
- Spread the Whipped Cream over the final layer of biscuits.
- Melt the milk chocolate with 80 ml of heavy cream. Pour the chocolate mixture over the top of the cake. Decorate with warmed caramel sauce.
- Refrigerate the cake overnight before serving.
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