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No-bake Raspberry Mascarpone Log Dessert

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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: European, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 200 g biscuits cuillère (ladyfingers)
  • 80 g beurre fondu (melted butter)
Mascarpone Cream
  • 300 g mascarpone Use very cold.
  • 200 ml crème liquide entière (bien froide) — heavy cream, very cold Chilled.
  • 100 g sucre glace (powdered sugar)
  • 1 tsp extrait de vanille (vanilla extract)
Raspberry Purée
  • 300 g framboises fraîches ou surgelées (raspberries, fresh or frozen) Reserve a handful for decoration.
  • 30 g sucre

Method
 

Preparation
  1. Crumble the biscuits cuillère in a large bowl.
  2. Add the melted butter and mix well until you have a sandy, compact texture.
  3. Line the bottom of a loaf/bûche mold with this biscuit base, pressing firmly to form a compact layer.
  4. In another bowl, whip the very cold heavy cream until it holds stiff peaks.
  5. Gently fold the mascarpone, powdered sugar, and vanilla into the whipped cream until smooth and silky.
  6. Reserve a handful of raspberries for decoration, then mash the rest with the 30 g sugar to make a vibrant raspberry purée.
  7. Spread a layer of the mascarpone cream over the biscuit base, then add a layer of raspberry purée.
  8. Spread the remaining mascarpone cream on top and decorate with the reserved raspberries.
  9. Refrigerate the bûche for at least 4 hours, ideally overnight, and serve well chilled.

Notes

Slice with a long, hot knife to keep clean edges. For neater slices, freeze the assembled log for 30–60 minutes before slicing. Adjust sugar in the raspberry purée based on fruit sweetness.