Description
An indulgent No-Bake Giotto Cake made with creamy mascarpone and crunchy Giotto balls, perfect for any occasion.
Ingredients
Scale
- 100 g ladyfingers
- 100 ml milk
- 400 g mascarpone cheese
- 2 tablespoons powdered sugar
- 10 Giotto balls, roughly crushed
- 250 ml cold heavy whipping cream
- 200 g milk chocolate with hazelnuts, chopped
- 150 ml heavy cream
- Extra Giotto balls for decoration
- Chopped hazelnuts (optional)
Instructions
- Quickly dip each ladyfinger into the milk. Do not soak them; otherwise, they may become too soft.
- Arrange the dipped ladyfingers in a single layer in an 8×8-inch (20×20 cm) square pan.
- Combine the mascarpone cheese and powdered sugar in a large mixing bowl. Beat briefly until smooth and creamy.
- Add the crushed Giotto balls and the cold heavy cream. Whip everything together until the mixture becomes thick, fluffy, and holds its shape.
- Spread the mascarpone filling evenly over the ladyfinger layer and smooth the top.
- Refrigerate the cake for 1 hour to firm up.
- Prepare the chocolate topping by heating the heavy cream until it just begins to boil.
- Pour the hot cream over the chopped hazelnut milk chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly, then pour it over the chilled filling. Spread gently into an even layer.
- Decorate with whole Giotto balls and a sprinkle of chopped hazelnuts if desired.
- Refrigerate for at least 2 more hours, or until fully set. Slice into squares and serve chilled.
Notes
Store leftovers in the refrigerator wrapped in plastic wrap. Best consumed within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: no-bake cake, dessert, Giotto cake, mascarpone, chocolate dessert