- Ladyfingers 300 grams
- Unsweetened fresh cream 250 ml
- Mascarpone cheese 250 grams
- Condensed milk 100 grams
- Milk as much as is needed • 49 kcal
- Icing sugar as much as is needed
The cold paradiso donut cake is a summer variant of the same cake filled with milk cream. Soft and fragrant just like the original one, it differs for the donut shape and in the fact that it does not require baking; instead of the sponge cake, in fact, the two layers of cake are made with ladyfingers. Simple but equally scenic, it will win everyone over for its irresistible taste and its soft and great creaminess. Perfect to serve as a refined end of meal or as a delicious snack to offer to your children.
How to prepare the cold paradiso donut cake
Collect the mascarpone cheese and the cream very cold in a bowl, here add the condensed milk, always cold (1).
Whip with electric whisk until you will have obtained a frothy and firm cream (2). Place it in the refrigerator.
Cut the ladyfingers to the length suitable to coat the base of the mold, quickly wet them in milk on both sides and place them next to each other. Then also arrange them vertically only on the circle inside the donut mold (3).
Take back the cream from the refrigerator and distribute it in the mold (4), then level it with the back of a spoon.
Cut other ladyfingers, soak them in milk and arrange them side by side to close the cake (5). Place the mold, covered with plastic wrap, in the freezer for at least an hour.
Take the donut cake from the freezer, heat the edges with your hands and then pull the cake out of the mold by pulling the central part (6); alternatively, remove the mold hinge.
Turn the donut cake upside down on a serving plate and sprinkle it with a little icing sugar (7).
Store the donut cake in the refrigerator and serve it cut into slices (8).
The cold paradiso donut cake can be preserved in the refrigerator for a maximum of 2-3 days, wrapped on the surface with a sheet of plastic wrap.