Feather-light, lush with coconut, and beautifully aromatic — this no-bake Raffaello cake wins you over from the first forkful. Toasty almonds, billowy mascarpone cream, coconut, and soft cookie layers echo the beloved truffles in an elegant, homemade showstopper.
Ingredients
- Shortbread cookies – 10.5 oz (300 g)
- Unsweetened coconut milk (for dipping cookies) – 1 cup (250 ml)
- Cold heavy cream (33–35%) – 1 2/3 cups (400 ml)
- Mascarpone or cream cheese – 9 oz (250 g)
- Sweetened condensed milk – 7 oz (200 g)
- Unsweetened shredded coconut – 3.5 oz (100 g)
- Extra shredded coconut for coating – 1.8 oz (50 g)
- Roasted almonds (whole and/or chopped) – 2.8 oz (80 g)
- White chocolate, finely grated (optional) – 2.8 oz (80 g)
- Vanilla extract – 1 tsp
- Pinch of kosher salt
- Ferrero Raffaello candies for garnish – 8 pieces
Step-by-step recipe
- Line an 8-inch (20 cm) springform pan with an acetate cake collar or parchment along the sides and base.
- Whip the cold heavy cream to soft peaks.
- Add the mascarpone, sweetened condensed milk, vanilla, and a pinch of salt; whip just until smooth and fluffy.
- Fold in the shredded coconut and the finely grated white chocolate (if using). Stir in half of the chopped almonds.
- Quickly dunk each cookie in coconut milk (1–2 seconds) and arrange a snug first layer in the pan.
- Spread on a layer of cream, smooth it, and scatter over some of the remaining almonds. Repeat the layers, finishing with cream on top.
- Cover and chill for at least 3–4 hours (overnight is best) until fully set.
- Gently unmold the cake and coat the sides and top with the extra shredded coconut.
- Garnish with Raffaello candies and whole almonds. Slice with a sharp, warm knife.
Nutrition (per serving)
| Value | Per serving |
|---|---|
| Calories | 480 kcal |
| Protein | 7 g |
| Fat | 35 g |
| Carbs | 34 g |
| Fiber | 3 g |
| Sugars | 22 g |
| Sodium | 80 mg |
How to store
- Refrigerate, tightly covered, for up to 3–4 days.
- Freeze without garnish for up to 1 month. Thaw in the fridge for 8–10 hours, then decorate.
What to serve with it
- Lovely with espresso, latte, or black tea.
- Serve with fresh berries or a tangy raspberry sauce for contrast.
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Tips & variations
- No mascarpone: swap in cream cheese and whip until perfectly smooth.
- Less sweet: use 4.2–5.3 oz (120–150 g) condensed milk or add a pinch of lemon zest.
- No coconut milk: use regular milk infused with 1–2 tbsp shredded coconut, or a coconut beverage.
- Extra stability: dissolve and fold in 2 tsp (5–6 g) powdered gelatin.
- Filling idea: add a thin layer of well-blotted, finely sliced pineapple.
- Pan size: for a 7-inch (18 cm) pan, build taller layers; for a 9-inch (22 cm) pan, make about 20% more cream.
FAQ
- Can I replace mascarpone? Yes. Use cream cheese and whip it with the cream until silky and smooth.
- What can I use if I don’t have coconut milk? Regular milk mixed with 1–2 tbsp shredded coconut or a coconut beverage works well.
- How do I make it less sweet? Reduce condensed milk to 4.2–5.3 oz (120–150 g) and add a pinch of salt or a little lemon juice.
- Can I make it ahead? Absolutely. It sets beautifully overnight and slices more cleanly the next day.