A delicate dessert based on mascarpone and whipped cream, served in layers with seasonal fruits (strawberry, raspberry, blueberry) and pieces of sponge cake. This is a modern interpretation of the classic no-bake cheesecake — a light, refreshing, and visually appealing option for summer. The cream is creamy, slightly tangy from lemon and fruits, while the crunchy pieces of sponge cake provide a contrast in texture. Serve chilled in cups or glasses as an elegant dessert after dinner, at a garden party, or as a sweet ending to a barbecue gathering. The dessert can be easily modified: change the seasonal fruits, add honey instead of powdered sugar, or a hint of herbs (mint) for freshness.
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Chill the heavy cream for at least 2 hours in the refrigerator (cold cream whips better). Place it in a bowl (preferably metal) and also chill the mixer attachments for 5–10 minutes in the refrigerator or freezer.
Pour the chilled cream into a bowl and beat with a mixer on medium speed for 2–3 minutes, until the cream thickens and soft peaks form. Do not overbeat — the cream should be creamy, not grainy.
In a separate large bowl, place the mascarpone. Add the powdered sugar (if you are using honey, reduce the sugar by half and add the honey later) and finely grated lemon zest along with a teaspoon of lemon juice. Gently mix the mascarpone with a spoon or silicone spatula until smooth and free of lumps (about 1–2 minutes of hand mixing).
To the mascarpone, add the whipped cream in three portions: add 1/3 of the whipped cream and gently fold it in with a spatula (from bottom to top), repeat with the remaining cream. Mix briefly until the mixture is smooth and creamy — do not deflate the foam.
Wash the fruits: hull the strawberries and cut them in half or quarters (depending on their size), gently dry the raspberries and blueberries. If the fruits are very sour, you can sprinkle them with 1 teaspoon of sugar and let them sit for 5–10 minutes to release their juice.
Prepare 4 bowls or glasses. At the bottom, sprinkle a thin layer of crushed ladyfingers (about 1–2 tablespoons, totaling ~30–40 g). On top of the ladyfingers, add 2–3 tablespoons of mascarpone cream. Then, layer some fruits (a few strawberries, blueberries, and raspberries). Repeat the layer of ladyfingers–cream–fruits, finishing with cream on top.
On top of the dessert, arrange a few whole fruits for decoration, sprinkle with fine lemon zest, and optionally drizzle with a thin thread of honey. Garnish with a mint leaf just before serving.
Place the bowls in the refrigerator for at least 30 minutes (can be prepared up to 4 hours in advance). Serve chilled, directly after taking them out of the refrigerator.
Mascarpone comes from Lombardy in Italy, but in Polish cuisine, it pairs wonderfully with local fruits in the summer, creating a light no-bake dessert — a simple way to make an elegant dessert with local ingredients.
Serve in transparent cups to showcase the layers. For adults, you can add a splash of fruit liqueur to soak the sponge. Serve chilled, with an additional sprig of mint.
Store in the refrigerator covered with plastic wrap for up to 24 hours. Do not freeze — the fruits and cream lose their texture after thawing. If the dessert has been in the refrigerator for more than 12 hours, check the consistency of the sponge before serving.
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A sweet ending to a romantic dinner that will delight the taste buds and leave unforgettable memories.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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