No‑Bake Ladyfinger Whipped Cream Cake
Light, creamy no‑bake ladyfinger cake with whipped cream, ready in 15 minutes and chilled in the fridge. Perfect quick dessert for holidays, birthdays or weekend treats.
Ingredients
- 2 cups cold heavy whipping cream (33% fat)
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup milk for soaking the ladyfingers
- unsweetened cocoa powder for dusting on top
Instructions
- Pour the cold 33% whipping cream into a large mixing bowl.
- Add the sugar.
- Add 1 teaspoon of vanilla extract.
- Beat with a hand mixer on high speed for 4–5 minutes, until the cream thickens into a smooth whipped cream.
- Quickly dip the ladyfingers in the milk.
- Arrange them in a single layer in your cake pan or dish.
- Spread half of the whipped cream over the first layer of ladyfingers.
- Add the second layer of ladyfingers, dipping them in milk first as well.
- Spread the remaining whipped cream on top and smooth the surface with a knife or spatula.
- Dust the top of the cake with unsweetened cocoa powder. Decorate with chocolate or fruit if you like.
- Cover the cake with plastic wrap and refrigerate for 5–6 hours.
- Slice the ladyfinger and whipped cream cake and serve chilled. Enjoy!