How to make no-bake raspberry cake step by step

Step 1 - preparations

• Line the baking pan with parchment paper so that it extends a few centimeters above the rim.
• Arrange a single layer of ladyfingers on the bottom.
  approx 350 g ladyfingers
  

Step 2 - preparation of raspberry mousse

• Whip the heavy cream until thick.
  250 ml heavy cream
  
• Dissolve the gelatin thoroughly in hot water.
  1 package raspberry jelly, 200 ml boiling water
  
• Add the raspberry filling and mix thoroughly - check the temperature - if the mixture is lukewarm, you can add the whipped cream; if it's warmer, let it cool down.
  1 jar raspberry filling for cakes
  
• Add the whipped cream and gently mix until combined.
  
• Transfer the raspberry mixture to the mold.
  
• Arrange the second layer of sponge fingers on the mousse, gently pressing them into it.
  

Step 3 - preparation of white chocolate cream

• Break the chocolate and melt it - I melted it in a bain-marie (water bath) - leave to cool slightly - to room temperature.
  100 g white chocolate
  
• Transfer the mascarpone cheese to a taller bowl and briefly whip with a mixer on high speed.
  250 g mascarpone cheese
  
• Add the cooled chocolate and mix until combined.
  
• Pour in the heavy cream and whip the mixture until you get a thick and fluffy cream.
  150 ml heavy cream
  
• Transfer the cream into the mold with raspberry mousse and level the surface.
  
• Arrange the third layer of biscuits, pressing them lightly into the cream.
  
• Place the cake in the refrigerator while preparing the glaze.

Step 4 - preparation of chocolate glaze

• In a saucepan, heat the cream; when hot, add the broken chocolate.
  70 ml heavy cream, 100 g white chocolate
  
• Stir until the chocolate melts and you get a smooth glaze.
• Set aside to cool.
• Pour the cooled glaze over the cake.
  
• Place the cake in the refrigerator for about 6 hours - or preferably overnight.
• Before serving, decorate the cake with chocolate shavings or colorful sprinkles.