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No-Bake Orange Crumble Cream Cake

A quick, no-oven-required dessert with a crunchy digestive biscuit base, silky mascarpone cream, and glossy orange jam.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Digestive biscuits Crushed finely
  • 100 g Melted butter Mix with crushed biscuits
For the filling
  • 320 g Mascarpone Chilled for easier whipping
  • 100 g Sugar Adjust sweetness to taste
  • 50 ml Orange juice Taste and adjust for brightness
  • 100 g Orange jam For layering on top

Method
 

Preparation
  1. Crush the digestive biscuits in a food processor until they resemble coarse sand.
  2. Pour in the melted butter and pulse until the crumbs hold together when pressed.
  3. Firmly press the mixture into the base of a 9-inch (23 cm) springform pan or a square pan lined with parchment. Chill in the fridge while you make the filling.
Making the Cream
  1. In a chilled bowl, whisk the mascarpone with the sugar until smooth and slightly airy.
  2. Add the orange juice slowly, tasting as you go, until the cream is silky and delicately citrusy.
Assembly
  1. Spread half the mascarpone evenly over the chilled crust.
  2. Dollop and gently spread the orange jam over the cream (leave a few streaks for visual interest).
  3. Top with the remaining mascarpone and smooth the surface.
Chilling
  1. Refrigerate for at least 4 hours, preferably overnight, so the filling firms and the flavors meld.
Finishing Touches
  1. Before serving, crumble reserved biscuit crumbs or lightly toast extra crumbs to sprinkle on top for texture.
  2. Slice with a warm, clean knife for neat pieces.

Notes

Chill the mascarpone and bowl beforehand for a smoother whip. Adjust orange juice based on mascarpone tanginess. Allow sufficient chill time for clean slices. For a glossy topping, warm the orange jam slightly before applying.