Raspberry temptation: The no‑bake delight for all seasons

In addition to layers of cream, raspberry mousse, and jelly, it's important to properly prepare the ladyfingers. They will partially soften from the mixture, but you can also sprinkle them with homemade raspberry juice or lemon juice.

When making no-bake cakes that use jelly, it's wise to coordinate your kitchen work. Plan ahead for the necessary time needed for the initial setting of the jellies. The layers are laid gradually, but everything needs to be well planned. Also, choose a good pan with dimensions of about 25x35 centimetres – pans with removable bottoms won't work well here unless you carefully line the bottom with plastic wrap to prevent potential leaks. You can divide the ladyfingers as needed to evenly cover the entire bottom and provide a stable base for each piece of cake.

Due to the ingredients used, the cake is best stored in the refrigerator after preparation as well. I recommend eating it within 2-3 days at the latest, but it's so delicious that it will likely disappear on the first day.

Ingredients:

• 1 package of long ladyfingers (approx. 255 grams),
• 70 grams of chocolate pudding mix without sugar,
• 2 cups (500 millilitres) of milk,
• 50 grams of granulated sugar,
• 10 grams of potato starch,
• 20 grams of cocoa powder,
• 100 grams of dark chocolate with at least 80% cocoa content,
• 50 millilitres of 30% cream,
• 200 grams of softened butter,
• 2 raspberry-flavoured jellies,
• 1 litre of boiling water,
• 200 millilitres of 36% cream,
• 2 teaspoons of gelatin,
• Coconut flakes for decoration,
• 400 grams of raspberries (can be frozen), set a few aside for decoration.

Preparation:

1. Line a pan with parchment paper and place the ladyfingers at the bottom.
2. Start by preparing the pudding. Boil 250 millilitres of milk in a saucepan with a thicker bottom, dissolving the sugar in it.
3. Add the pudding mix to the remaining milk, stirring thoroughly with a whisk. Add cocoa and potato starch, combining everything until smooth. Pour the contents into the saucepan, reduce the burner power, and cook until the ingredients combine. Set aside to cool completely.
4. Melt the chocolate in a double boiler and combine with the 30% cream. Set aside.
5. Prepare the jellies, dissolving them according to the package instructions. Set aside to thicken lightly.
6. Cream the softened butter with a mixer until fluffy, gradually adding the pudding while continuing to mix. Then add the chocolate mixture, mixing to combine the ingredients.
7. Spread the chocolate mixture over the ladyfingers, add another layer of ladyfingers. Place the pan in the refrigerator.
8. Dissolve the gelatin (1 teaspoon) in 1 tablespoon of boiling water. Set aside to swell.
9. Whip the 36% cream until stiff. Reduce the mixer speed and combine with the jellies and gelatin.
10. Place the cream-raspberry mixture on the ladyfingers. Put it in the refrigerator.
11. Heat the raspberries in a saucepan, optionally adding a bit of powdered sugar. Simmer to thicken. After cooling, blend and combine thoroughly with gelatin (1 teaspoon).
12. Finally, pour the raspberry mousse over the pan and sprinkle with coconut flakes. Place in the refrigerator for a few hours, preferably overnight.