No-bake cake - 3 ways

Allergens marked in bold

1 kg mascarpone cheese

1⅓ l double cream

300 g sugar

500 g strawberries

1 vanilla bean

30 shortbread biscuits

5 bananas

30 butter cookies

150 g shredded coconut (toasted)

3 peaches

400 g amaretti cookies

300 g blueberries

1. Beat mascarpone, double cream, and sugar on high speed in the bowl of a stand mixer. Scrape down the bowl as needed until soft peaks form. Divide the mixture evenly into three separate bowls.

2. Slice the strawberries, leaving some whole for garnish. Scrape the vanilla bean and add the seeds to one bowl of whipped cream. Whisk well to combine. Spread a thin layer of the vanilla whipped cream on the bottom of a plastic wrap-lined loaf pan, then cover it with a layer of shortbread biscuits. Scatter some sliced strawberries on top. Spread another thin layer of whipped cream on top of biscuits, then top with another layer of biscuits and sliced strawberries. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

3. To make the toasted coconut and banana no-bake cake, slice the bananas. Then, spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed butter cookies. Place sliced bananas and scatter toasted coconut on top. Spread an even layer of whipped cream over, then top with another layer of cookies, sliced bananas, and toasted coconut. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

4. To make the blueberry-peach no-bake cake, slice the peaches then spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed amaretti cookies. Add slices of peach, then scatter some blueberries on top. Spread an even layer of whipped cream on top of the fruit, then top with another layer of cookies and fruit. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

5. To serve cakes, run a sharp knife along sides of the pan to loosen, then remove gently. Garnish with fresh strawberries, toasted coconut, and sliced peaches and blueberries, respectively. Enjoy!

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