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Slice of no-bake Giotto cake with milk-dipped ladyfingers, mascarpone cream filling, and hazelnut milk chocolate topping on a gold plate.

Giotto Cake (No-Bake Mascarpone Dessert)

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A no-bake Giotto cake with milk-dipped ladyfingers, whipped mascarpone filling with Giotto pieces, and a hazelnut milk chocolate topping.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course: Cake, Dessert
Cuisine: Italian-Inspired
Ingredients Method Video Notes

Ingredients
  

Base
  • 100 g ladyfingers
  • 100 ml milk
Filling
  • 400 g mascarpone cheese
  • 2 tbsp powdered sugar
  • 10 Giotto balls plus extra for decorating
  • 250 ml sweet/heavy cream cold, for whipping
Topping
  • 200 g milk chocolate with hazelnuts chopped
  • 150 ml sweet/heavy cream

Method
 

  1. Quickly dip each ladyfinger into the milk (do not soak). Arrange in a single layer in a 20×20 cm pan.
  2. In a mixing bowl, combine mascarpone and powdered sugar and beat briefly until smooth.
  3. Roughly chop/crush 10 Giotto balls and add them to the bowl. Add the cold whipping cream. Whip until thick and firm.
  4. Spread the filling evenly over the ladyfingers. Refrigerate for 1 hour.
  5. Heat 150 ml cream until it comes to a boil. Pour over the chopped hazelnut milk chocolate. Let stand 1–2 minutes, then stir until smooth.
  6. Pour the chocolate topping over the chilled filling and spread gently if needed.
  7. Decorate with Giotto balls. Refrigerate for 2 hours (or until set), then slice and serve.

Video

Notes

  • Dip ladyfingers very quickly—over-soaking can make the base soggy.
  • For the best texture, use cold cream and keep mascarpone chilled until mixing.
  • For clean slices: chill well, then use a sharp knife and wipe between cuts.

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