About
Looking for a quick, no-fuss dessert that will wow your guests? This No-Bake Lemon and Raspberry Layer Cake is exactly that! Perfect for warm days, parties, or any time you want a refreshing treat, this cake layers tangy lemon cream with vibrant raspberry swirls and crisp Savoiardi cookies. It’s easy to make, requires no oven, and comes together in under an hour—making it ideal for feeding a crowd without the stress. Whether you’re hosting a backyard gathering or just craving something light and delicious, this cake will be your new go-to dessert all summer long!
Serves: 18 or 12
Cook time: 45 min
Difficulty: easy
Ingredients
- Base
- 36 or 24 Savoiardi cookies (ladyfingers)
- 1 cup 475ml milk, for soaking
- Lemon Cream
- 1¾ cups / 475 g mascarpone cheese
- 2 cups / 500 ml whipping cream
- 1 cup / 300 ml sweetened condensed milk
- ½ cup / 120 g lemon curd
- 1 tablespoon gelatin powder or 3 gelatin sheets
- 1/2 cup / 60 g powdered sugar
- Raspberry Layer
- 1 cups / 100 g frozen raspberries
- 1 tablespoon cornstarch
- 1/2 cup / 60 g powdered sugar
- Decoration
- Fresh or frozen raspberries
- Fresh mint leaves
- Slices of lemon or other citrus fruit (optional)
Note: I used 36 Savoiardi cookies for a cake measuring 13 x 7 inches (33 x 18 cm) — that’s 18 cookies per layer. This yielded 18 medium-sized square slices, which was perfect for our party.
If you prefer a creamier cake with fewer cookie layers, you can reduce the number of Savoiardi cookies to 24. This will make a smaller cake, about 8.5 x 7 inches (22 x 18 cm), with a higher cream-to-cookie ratio. It should yield approximately 12 generous slices.
Step-by-step
1
In a saucepan, combine raspberries and powdered sugar. Cook for 10 minutes until soft, then stir in cornstarch and cook for 1–2 more minutes until thickened. Let cool completely.
2
Pour the cooled raspberry mixture into a piping bag or zip-top plastic bag and set aside.
3
For gelatin powder: bloom in cold water, then gently warm to dissolve.
For gelatin sheets: soak until soft, then melt with about ¼ cup of the whipping cream. Let cool slightly.
4
In a large bowl, combine mascarpone, whipping cream, sweetened condensed milk, lemon curd, and powdered sugar.
5
Beat the mixture until thick, fluffy, and smooth. Taste and adjust sweetness or lemon curd if desired.
6
Whisk the cooled, dissolved gelatin into the cream mixture.
7
Quickly dip Savoiardi in milk and arrange a single layer in your serving dish or mold.
8
Pipe/spread a layer of raspberry mixture over the cookies, then spread on half of the lemon cream.
9
Add a second layer of soaked Savoiardi, more raspberry, and finish with the remaining lemon cream. Smooth the top.
10
Refrigerate for 4–6 hours or overnight. Before serving, decorate with raspberries, mint, and citrus slices.
Flavorjazz 
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