Peach Ladyfinger Daisy Cake
A no-bake Italian ladyfinger cake shaped like a daisy, layered with vanilla mascarpone cream and syrupy peaches.
Diagonal ladyfinger pieces create the petals of this playful Italian no-bake cake. Vanilla mascarpone cream and peaches fill the two biscuit layers, while one glossy peach half forms the flower's center.
Instructions
- 1
Put the cold mascarpone, cream cheese, and heavy cream in a bowl. Add the sugar and vanilla, then beat with a hand mixer until the filling is thick and holds its shape.
- 2
With a sharp plain-edged knife, carefully cut the ladyfingers diagonally. Pair the angled pieces to form broad petals. Dilute the peach syrup with a little water and dip each piece quickly on both sides.
- 3
Set the ring of a 24 cm springform pan directly on a serving plate. Arrange the dipped ladyfinger pieces in a radial daisy pattern, placing one extra piece in the center to close the gap.
- 4
Using a piping bag with a wide plain tip, pipe half the cream from the outer edge toward the center, offsetting the cream petals from the ladyfingers. Level the center with a spatula.
- 5
Drain 2 peach halves well and cut them into small dice. Scatter the peach evenly over the cream, then cover with a second radial layer of dipped ladyfingers, offset from the first.
- 6
Pipe the remaining cream in another radial layer, again offset from the biscuits. Pull the back of a spoon from the outer edge toward the center to shape the petals, smooth the middle, and place the remaining peach half in the center.
- 7
Refrigerate for at least 3 hours, preferably 5–6 hours. Remove the springform ring carefully and serve the cake well chilled.
3 hr
Ago's Notes
- Dip the cut ladyfingers very briefly so they soften without becoming soggy.
- A 5–6 hour chill gives the cake its firmest texture and cleanest slices.
The petal-shaped ladyfingers and golden peach center make this chilled cake as cheerful as it is creamy. Serve it cold, when the layers hold their flower shape.
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