Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy No Bake Berry Chantilly Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 77 reviews
  • Author: Lily
  • Prep Time: 45 minutes
  • Cook Time: 7 minutes
  • Total Time: 6 hours 52 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Easy No Bake Berry Chantilly Cake is a luscious, layered dessert featuring ladyfingers dipped in a homemade berry simple syrup, filled and topped with a smooth Chantilly cream cheese and mascarpone frosting, and decorated with fresh mixed berries. It requires no baking, making it a perfect choice for an elegant and refreshing summer treat that impresses with minimal effort.

Ingredients

Berry Simple Syrup

  • 1/2 cup water (120g)
  • 1/2 cup sugar (100g)
  • 1/4 cup berry jam of choice (e.g. Smucker’s strawberry jam)
  • Squeeze of lemon juice

Chantilly Whipped Cream Frosting

  • 6 oz cream cheese (170g), room temperature
  • 6 oz mascarpone cheese (170g), cold from the fridge (recommended: Galbani)
  • 3/4 cup granulated sugar (150g)
  • 2 tsp vanilla bean paste
  • 1/2 tsp salt
  • 3 cups heavy whipped cream, chilled (720g)

Other Ingredients

  • 40-45 ladyfingers (amount depends on size, for best frosting to ladyfinger ratio)
  • 6 oz strawberries
  • 6 oz raspberries
  • 6 oz blackberries
  • 6 oz blueberries

Instructions

  1. Prepare the berry simple syrup: In a saucepan, combine water, sugar, berry jam, and a squeeze of lemon juice. Place the saucepan on medium-low heat and stir continuously until the sugar and jam are fully dissolved. Remove from heat and set aside to cool completely.
  2. Make the Chantilly whipped cream frosting: In the bowl of a stand mixer, add room temperature cream cheese, cold mascarpone cheese, granulated sugar, salt, and vanilla bean paste. Using the paddle attachment, whisk on medium speed for 2-3 minutes, scraping the bowl occasionally, until the mixture is smooth and creamy. Then add the cold heavy cream and switch to the balloon whisk attachment. Whisk on low speed for 2-3 minutes until the frosting thickens to a spreadable, fluffy consistency. Be careful not to overmix to prevent splitting or graininess. Give the frosting a final stir, transfer a quarter of it to a piping bag and keep aside.
  3. Prepare the berries: Reserve some of the prettiest berries for decoration. Roughly chop the rest to be used in the filling.
  4. Assemble the first cake layer: Dip each ladyfinger quickly on both sides into the cooled berry syrup (do not soak). Arrange them tightly on your serving stand or cake board in a neat 2×7 rectangle to form the base layer with no gaps.
  5. Frost and add berries: Spread a generous layer of frosting evenly over the ladyfinger base with light pressure to avoid disturbing them. Pipe a border of frosting around the edge. Fill the middle with a generous amount of the chopped berries and lightly press them down.
  6. Add second layer: Repeat the ladyfinger dipping and arrangement to form a second layer on top of the first. Spread frosting and berries again as in the previous step.
  7. Add third ladyfinger layer: Finish the structure by adding a third layer of dipped ladyfingers on top.
  8. Frost entire cake: Cover the entire cake with the remaining frosting using an offset spatula. Be gentle and careful to give the cake a smooth, neat appearance. Optionally, pipe decorative frosting on top.
  9. Chill the cake: Transfer the assembled and frosted cake to the refrigerator. Chill for approximately 6 hours to allow the ladyfingers to absorb moisture and flavor, helping the cake layers to set and gel together.
  10. Decorate and serve: Just before serving, decorate the top of the cake with the reserved whole berries. Slice the cake carefully, serve, and enjoy this fresh no-bake dessert.

Notes

  • Do not soak the ladyfingers in the syrup; just a quick dip on both sides is sufficient to avoid sogginess.
  • Keep the mascarpone cheese cold to ensure a thick and creamy frosting texture.
  • Do not overmix the frosting once the cream is added to prevent it from splitting or becoming grainy.
  • Assemble the cake directly on the serving plate because it is delicate and cannot be transferred once assembled.
  • Chilling for at least 6 hours is essential to let the ladyfingers absorb the syrup and for the cake to set properly.
  • This recipe makes a large cake suitable for approximately 12 servings.

Find it online: https://dishmelt.com/easy-no-bake-berry-chantilly-cake-recipe/