No-bake desserts became popular during 1940s wartime rationing when ovens were reserved for bread and essential cooking only.
No-Bake Dessert
Indulge in this irresistible no-bake delight that’s a guaranteed crowd-pleaser! With creamy layers of rich mascarpone cheese, luscious whipped cream, and a crunchy graham cracker crust, this dessert is as easy to make as it is to devour. Perfect for any occasion, it’s a sweet treat that’ll have everyone coming back for seconds!
Prep
120
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 200g of condensed milk (7.06 oz)
- 400g of cream (14.1 oz)
- 200g of cream (7.06 oz)
- 1 cup of powdered milk (240 ml)
🫙Pantry Staples(1)
- 200g of semi-sweet chocolate (7.06 oz)
📦Other(1)
- 1 packet of unflavored gelatin
👨🍳 Instructions
- 1
Start by placing 400 grams of cream in a serving dish.
- 2
Add 200 grams of condensed milk and mix until smooth.
- 3
Incorporate 1 cup of powdered milk and mix well.
- 4
Dissolve the unflavored gelatin according to package instructions and mix it in.
- 5
Refrigerate for about two hours to set.
- 6
For the topping, melt 200 grams of semi-sweet chocolate with 200 grams of cream in the microwave in 30-second intervals until fully melted.
- 7
Pour the melted chocolate over the cream mixture.
- 8
You can serve it immediately or refrigerate it overnight for better flavor.
💡 Pro Tips
- ✓Bloom your unflavored gelatin in cold liquid for 5 minutes before dissolving to ensure complete hydration and prevent lumpy texture in the final dessert.technique5 minutes
- ✓Heat your gelatin mixture to exactly 160°F (71°C) to fully activate without breaking down the protein structure that provides setting power.technique160°F
- ✓Cool your dissolved gelatin to room temperature before mixing with the cream base to prevent the cold dairy from causing the gelatin to seize into strings.timing
- ✓Create your chocolate ganache at a 1:1 ratio (200g chocolate to 200g cream) and heat to 140-150°F for optimal emulsification without breaking the cocoa butter.ingredient1:1 ratio, 140-150°F
- ✓Allow the base layer to set for exactly 2 hours at 35-38°F before adding the chocolate topping to prevent the layers from mixing while still achieving proper adhesion.timing2 hours, 35-38°F
Share this recipe
Prep
120
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
No-bake desserts became popular during 1940s wartime rationing when ovens were reserved for bread and essential cooking only.
No-Bake Dessert
Indulge in this irresistible no-bake delight that’s a guaranteed crowd-pleaser! With creamy layers of rich mascarpone cheese, luscious whipped cream, and a crunchy graham cracker crust, this dessert is as easy to make as it is to devour. Perfect for any occasion, it’s a sweet treat that’ll have everyone coming back for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 200g of condensed milk (7.06 oz)
- 400g of cream (14.1 oz)
- 200g of cream (7.06 oz)
- 1 cup of powdered milk (240 ml)
🫙Pantry Staples(1)
- 200g of semi-sweet chocolate (7.06 oz)
📦Other(1)
- 1 packet of unflavored gelatin
👨🍳 Instructions
- 1
Start by placing 400 grams of cream in a serving dish.
- 2
Add 200 grams of condensed milk and mix until smooth.
- 3
Incorporate 1 cup of powdered milk and mix well.
- 4
Dissolve the unflavored gelatin according to package instructions and mix it in.
- 5
Refrigerate for about two hours to set.
- 6
For the topping, melt 200 grams of semi-sweet chocolate with 200 grams of cream in the microwave in 30-second intervals until fully melted.
- 7
Pour the melted chocolate over the cream mixture.
- 8
You can serve it immediately or refrigerate it overnight for better flavor.
💡 Pro Tips
- ✓Bloom your unflavored gelatin in cold liquid for 5 minutes before dissolving to ensure complete hydration and prevent lumpy texture in the final dessert.technique5 minutes
- ✓Heat your gelatin mixture to exactly 160°F (71°C) to fully activate without breaking down the protein structure that provides setting power.technique160°F
- ✓Cool your dissolved gelatin to room temperature before mixing with the cream base to prevent the cold dairy from causing the gelatin to seize into strings.timing
- ✓Create your chocolate ganache at a 1:1 ratio (200g chocolate to 200g cream) and heat to 140-150°F for optimal emulsification without breaking the cocoa butter.ingredient1:1 ratio, 140-150°F
- ✓Allow the base layer to set for exactly 2 hours at 35-38°F before adding the chocolate topping to prevent the layers from mixing while still achieving proper adhesion.timing2 hours, 35-38°F