No-bake cherry crumble: a delicious, cold dessert ready in just 15 minutes!
The arrival of warm weather brings with it the desire for fresh, quick desserts that don't require turning on the oven.
- 250g digestive biscuits
- Melted butter 120 g
- Mascarpone 250 gr
- 200 ml fresh whipping cream
- Icing sugar 50 g
- Ciliegie 300 g
- Cherry jam 2 tablespoons
- Place the biscuits in a blender and blend until they're finely ground. Transfer the mixture to a bowl, add the melted butter, and mix thoroughly until completely combined.
- Take a 20 cm springform pan lined with parchment paper and pour in two-thirds of the biscuit mixture. Firmly press the bottom and sides with the back of a spoon, then refrigerate the pan for 15 minutes to firm up.
- Thoroughly rinse the fresh cherries under running water and dry them thoroughly. Cut them in half and remove the pits, setting them aside for the filling.
- In a large bowl, whip the chilled fresh cream with the powdered sugar until stiff peaks form. Add the mascarpone and fold it in gently with a spatula, using bottom-up movements to avoid deflating the mixture.
- Remove the biscuit base from the refrigerator and spread a thin layer of jam on the bottom. Pour the mascarpone cream on top and carefully smooth it out to create an even layer.
- Spread the pitted fresh cherries evenly over the cream layer. Gently press them down to make them sink slightly, integrating them perfectly into the filling.
- Take the reserved biscuit mixture and spread it over the entire surface, roughly crumbling it with your hands. This will completely cover the cream, giving your cake its characteristic and irresistible rustic look. Refrigerate the cake and let it rest for at least 3 hours before serving. After this time, carefully unmold it and serve it chilled.
If you're looking for the perfect dessert to impress everyone with minimal effort, this cold cherry crumble is the brilliant answer you've been looking for.
This dessert combines the crunchiness of a biscuit base with a creamy and irresistibly fruity heart.
If you've already loved our strawberry crumble or the delicious Nutella and pistachio crumble, this summer version will win you over.
Preparation takes just a few minutes and will allow you to make the most of fresh seasonal cherries.
For guaranteed success, you can enhance the base of the cake by spreading a thin layer of cherry jam before pouring the filling cream.
If you love this wonderful red fruit, I recommend you also try our cherry and chocolate cheesecake or our refined soft cherry tart.
Looking for some original ideas for using leftover fruit? Try the classic cherry sauce for ice cream toppings, or experiment with the unique sweet and sour cherry and red onion sauce for your savory dishes.
Now all you have to do is get to work: read the recipe and find out how to make this quick and delicious summer dessert!
Doses & Ingredients
- Very low difficulty
- Low cost
- Fresh whipping cream 200 ml.
- Baking paper / Bowls / Knife and cutting board / Spoon / Electric whisk / Mixer or food processor / Pitter / Silicone spatula / 20 cm springform pan.
