Raffaello Cake with Coconut and Almond Cream
A decadent, no-bake dessert inspired by the beloved Raffaello confection, featuring layers of coconut biscuits and a luscious almond cream. This elegant cake is creamy, nutty, and coated in shredded coconut for a stunning presentation.
Ingredients
Ingredients
- 2 cups sweetened shredded coconut divided, for coating and filling
- 24 count ladyfinger cookies (Savoiardi) crisp style
- 1 cup heavy whipping cream cold
- 8 oz mascarpone cheese room temperature
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla extract pure
- 1/2 cup almond flour finely ground
- 1/2 cup whole almonds toasted and roughly chopped
- 1 tbsp almond extract optional, for intense flavor
Notes
Storage: Keep refrigerated in an airtight container for up to 4 days. Make-Ahead: This cake is perfect for making ahead, as the texture improves after chilling overnight. Substitutions: You can use cream cheese instead of mascarpone for a tangier flavor, but ensure it is softened well. Serving Suggestion: Serve chilled with a drizzle of melted white chocolate.