Imagine a cake so delectable that it instantly becomes a household favorite, yet so simple to prepare that it takes just 10 minutes of active time and requires no baking. This no-bake Savoyardi cookie cake is the ultimate treat for those moments when you crave something sweet but don’t want to turn on the oven. Combining layers of milk-soaked ladyfingers and a rich, creamy custard, this cake is both indulgent and easy to make. Perfect for a special occasion or just to satisfy a sweet craving, this dessert is sure to impress. Let’s delve into the steps to create this mouthwatering cake that is guaranteed to be the best you’ve ever eaten.
Ingredients
Cookies:
200 g Savoyardi cookies (ladyfingers)
Cream Layer:
250 ml milk (for dipping cookies)
3 egg yolks (separate the whites from the yolks)
500 ml milk
50 g cornstarch
150 g condensed milk
100 g butter
A pinch of vanillin (or vanilla extract)
Yields
Servings: 8-10
Preparation Time
Prep time: 10 minutes
Cook time: 5-7 minutes
Chill time: 2-3 hours
Total time: Approximately 3 hours
Instructions
Prepare the Cream Layer
Whisk Ingredients: In a medium-sized pot, whisk together 3 egg yolks, 500 ml of milk, and 50 g of cornstarch until the mixture is smooth and free of lumps.
Cook the Custard: Place the pot over medium heat and cook the mixture, whisking constantly. Continue whisking until the mixture thickens into a custard, which will take about 5-7 minutes. Be patient and keep the mixture moving to prevent it from sticking to the bottom or forming lumps.
Incorporate Sweeteners: Remove the pot from the heat once the custard has thickened. Stir in 150 g of condensed milk, 100 g of butter, and a pinch of vanillin. Mix until the butter has fully melted and the custard is smooth and well combined.
Cool the Cream: Allow the custard to cool completely. You can leave it at room temperature or place it in the refrigerator to speed up the cooling process. Stir occasionally to prevent a skin from forming on top.
Prepare the Cookie Base
Dip the Cookies: Pour 250 ml of milk into a shallow dish. Quickly dip each Savoyardi cookie into the milk, ensuring they are soaked but not too soggy. The cookies should absorb some milk while still holding their shape.
Assemble the Cake
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