It doesn’t get easier—or more impressive—than this! Layers of delicate ladyfingers, fluffy Chantilly cream, and homemade berry compote come together in this beautiful, no-bake dessert. It’s creamy, light, bursting with fresh berry flavor, and always a crowd-pleaser. The best part? No oven required! Just assemble, refrigerate overnight, and let the magic happen.
Ingredients
Berry Compote
- 1½ lb mixed berries, such as quartered strawberries and blackberries (blueberries and raspberries work beautifully, too)
- ¼ cup granulated sugar
- A pinch of salt
- 1½ tsp cornstarch mixed with 1 tbsp water
Chantilly Cream
- 8 oz cream cheese
- 8 oz mascarpone cheese
- 1 can (14 oz) sweetened condensed milk
- 1½ cups cold heavy cream
- 1 tbsp vanilla bean paste
- 1 tsp flaky salt
For Assembly
- 27 ladyfingers (9 per layer)
- Fresh berries, for decorating
Instructions
1. Make the berry compote.
Add the berries, sugar, and a pinch of salt to a saucepan. Cook over low heat for about 8 minutes, stirring occasionally, until the sugar dissolves and the berries soften and release their juices.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir it into the bubbling berries and cook for another 1–2 minutes, until the compote thickens slightly. Remove from the heat and let it cool completely.
2. Make the Chantilly cream.
Add the cream cheese, mascarpone, sweetened condensed milk, cold heavy cream, vanilla bean paste, and flaky salt to a chilled mixing bowl.
3. Whip until fluffy.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip until the mixture is smooth, fluffy, and forms soft peaks. Be careful not to overwhip.
4. Assemble the cake.
I used an 8-inch springform pan that’s 3 inches deep.
Arrange 9 ladyfingers in a single layer on the bottom, breaking one if needed to fill any gaps. Spread about 1½ cups of Chantilly cream over the ladyfingers, then spoon ¾ cup of the cooled berry compote on top. Gently swirl the compote into the cream.
Repeat with a second layer of ladyfingers, Chantilly cream, and berry compote.
For the third and final layer, arrange the remaining ladyfingers, then cover completely with the remaining Chantilly cream. Smooth the top, keeping this final layer free of berry compote.
You’ll likely have some extra berry compote left over—save it for pancakes, waffles, or yogurt! It will keep in the refrigerator for up to one week.
5. Refrigerate overnight.
Cover the pan with plastic wrap and refrigerate overnight to allow the ladyfingers to soften and all the flavors to come together. You can make this cake up to 2 days ahead, making it perfect for entertaining!
6. Decorate and serve.
Run a thin, flat knife around the inside edge of the pan before releasing the springform. Decorate with fresh berries, slice, and enjoy!
My little tip: I had some extra Chantilly cream left over, so I used it to fill in any gaps around the sides after releasing the cake from the pan. It gives the cake a beautiful, clean finish!
Save this recipe for your next gathering—you’ll want to make it again and again!