Raffaello no bake cake inspired by Raffaello from Ferrero Rocher
This Raffaello no-bake cake is a creamy, dreamy dessert layered with biscuits, vanilla pudding, homemade caramel, whipped cream, and coconut.
Equipment
Ingredients
Vanilla Cream:
- 1 L whole milk
- 2 packs Dr. Oetker Vanilla Pudding
- ¼ cup sugar
- 135 g unsalted butter softened
Caramel:
- 1 can 345g sweetened condensed milk
Whipped Cream:
- 500 ml heavy cream
- ¼ cup powdered sugar
For Assembly:
- 2 packs plain biscuits
- 100 g shredded coconut
- 30 hazelnuts roasted (for decoration)
- ¼ cup powdered sugar for sweetening the whipped cream
Instructions
Cream
- In a saucepan, whisk together the milk, vanilla pudding mix, and sugar.
- Cook over medium heat, stirring constantly, until it thickens (follow package instructions).
- Let it cool completely, then mix in the softened butter until smooth and fluffy.
Caramel
- Place an unopened can of sweetened condensed milk in a saucepan and cover it with hot water.
- Simmer on low heat for 3 hours, making sure the can stays fully submerged the whole time.
- Carefully remove the can, let it cool to room temperature.
- Open the can and remove caramel.
Wiped cream
- In a mixing bowl, beat cold heavy cream until soft peaks form.
- Add powdered sugar and continue beating until stiff peaks form.
Assemble the cake
- In a 10x14 inch tray, layer biscuits to cover the bottom. Spread a layer of caramel on top.
- Add a second layer of biscuits and cover with vanilla cream.
- Add a third layer of biscuits and finish with a thick layer of whipped cream.
- Sprinkle generously with shredded coconut.
- Decorate with roasted hazelnuts on top for a pretty finish.
- Chill the cake in the fridge—it's best served the next day once the flavors have had time to come together.
Notes
To save time, use a thick store-bought caramel and have the cake ready in just 40 minutes.
Tried this recipe?Let us know how it was!