ingredients

With the arrival of summer, nothing is better than a fresh dessert, delicious and easy to prepare. Today we have decided to put together for you the most loved desserts of all time: all strictly without cooking, they can be prepared in advance and enjoyed with friends during the hot summer days: coffee, fruit, creamy tiramisu or refreshing semifreddo, simple recipes that can be quickly prepared at home in a few steps even without being skilled pastry chefs. What are you waiting for? Try them all!

The 10 best cold sweets of the summer

Here are the 10 best cold summer desserts to make without oven in a short time:

Tiramisu

A timeless classic of international patisserie, everyone likes tiramisu and it can be prepared in thousands of delicious variations. Our original recipe: prepare the coffee, sugar it and let it cool; in the meantime, in a bowl, mix the egg yolks with the granulated sugar, gradually add the mascarpone cream continuing to work so as to obtain a homogeneous cream. Pour the coffee into a bowl, wet the biscuits for a few seconds then place them in a baking dish forming a base. Cover with a layer of mascarpone cream and repeat the operation forming 3/4 layers according to your taste, cover the surface with a sprinkling of cocoa powder and let your tiramisu rest for two hours in the refrigerator before serving!

Iced coffee cream

Iced coffee cream is a simple, delicate and delicious dessert ready in just a few minutes. Here's how to prepare it: prepare the coffee, sugar it and pour it into a glass bottle to let it cool. In a bowl whip the cream with the help of the electric whisk, add the coffee and keep stirring at low speed. Add the hazelnut cream and incorporate it completely. Serve your grain with a coffee bean and a sprig of whipped cream!

Blackberry cheesecake

The blackberry cheesecake is a cold cake that does not require cooking: a crunchy biscuit base covered with a delicate cheese cream, all garnished with very sweet and fresh blackberries. To prepare the blackberry cheesecake, blend the dry biscuits in a mixer with a tablespoon of sugar and the softened butter until you get a sandy mixture: pour it into a cake tin and form a layer 2 cm thick, pressing down with the hands, put it in the refrigerator and let it cool. Soak the gelatine sheets and in the meantime prepare the layer of cream: in a bowl add the philadelphia type cheese, the yogurt, the peel of a lemon and the sugar and work with the whisk until creamy. In a second bowl, whisk the egg whites until stiff and incorporate them into the cheese mixture with delicate movements from the bottom upwards so as not to disassemble them. Squeeze the gelatin sheet and add it to the mixture. Dedicate yourself to the blackberries: wash them and shake them in a mixer keeping aside some for garnish, pour the cream into a saucepan, add two tablespoons of water and let it simmer lightly. Strain it with a sieve and add some of it to the cream cheese. Take the biscuit base from the refrigerator, cover it with the cream cheese, leveling it with a spatula, form a final layer with the remaining blackberry syrup and let your cheesecake rest in the refrigerator for 3 hours before serving with a few fresh blackberries!

Lemon semifreddo

A fresh and thirst-quenching summer dessert that does not require cooking but just rest before being served, the lemon semifreddo is fragrant, delicate and at the same time really tasty. Here is our recipe for making it perfect: clean the lemon, squeeze the juice and strain it with a sieve. In a bowl, whip the fresh cream with 50 grams of sugar until the mixture is creamy, add the lemon peel and the filtered juice. Open the eggs and separate egg yolks and egg whites: whisk the egg yolks with the remaining sugar until the mixture is frothy, gradually add the limoncello liqueur without stopping to work with the whips. Separately, whisk the egg whites until stiff. Add to the whipped cream first the egg yolks cream and then the egg whites: incorporate them with delicate movements from the bottom upwards so as not to disassemble them. Pour your mixture into a plum-cake mold lined with a sheet of parchment paper, level it with a pastry spatula and place it in the freezer for 5 hours before removing it from the mold and serving it.

Cold mandarin orange cake

Ideal to finish a meal, the cold mandarin orange cake is easy to prepare, without cooking, fresh and rich in aroma and flavor. Our recipe: put the biscuits in the mixer and crumble them, add the melted butter and mix well, then place them in a mold with a diameter of 20 cm, crush them well with your hands so as to form a compact base that will rest the fridge for 30 minutes. Meanwhile, soak the gelatine in cold water for 10 minutes, squeeze it and melt it in a saucepan with 50ml of heated cream. Whip the rest of the cream in a bowl and mix the mascarpone cream, sugar and yogurt together in another, forming a smooth cream. Add the melted gelatine and the whipped cream to the cream with delicate movements from the bottom upwards, once ready pour the cream on the biscuit base and let it rest in the refrigerator for 3 hours. Clean the mandarin oranges and extract the juice, strain it and add it in a small saucepan with the sugar, melting it over a low heat for a few minutes; turn off the heat, add the isinglass and let it cool. At this point pour the mandarin syrup on the cake and let it firm for an hour before tasting it!

Melon Sorbet

A fresh digestive suitable for any occasion, the melon sorbet is simple and quick to prepare at home and ready to be enjoyed at any time of the day. Here's how to do it: in a saucepan add the water and sugar and stir until the sugar has completely dissolved. Turn off the heat and let the syrup cool. Cut the melon into slices, peel it and remove the seeds, blend the pulp until you get a puree. Add the syrup to the puree, pour the mixture into an ice-cold steel bowl and stir. Cover with a sheet of aluminum paper and place the sorbet in the refrigerator: before consuming it you will have to mix it every 30 minutes for at least 5 times so as to prevent ice crystals from forming and your sorbet will be creamy and soft at the right point.

Ricotta cheese and coffee cake

A fresh dessert with a base of soft sponge cake that you will surely adore, ricotta cheese and coffee cake is a greedy variation of the famous ricotta cheese and pear cake that will amaze your guests for its simplicity and sweetness. In a saucepan, melt the sugar in the water until you get a syrup, turn off the heat and let it cool. Prepare the coffee, let it cool and add half of it to the syrup: stir until a homogeneous mixture is obtained and pour it onto the sponge cake. In a bowl whip the liquid cream with the electric whisk, in a second bowl add the ricotta cheese, sugar and the rest of the coffee: work with the whisk and gradually add the whipped cream with movements from the bottom upwards. Cut the dark chocolate into pieces, heat the cream in a saucepan without boiling and, when it is hot, pour it over the chocolate: mix gently so that the chocolate melts evenly and forms a cream without lumps. Take a hinged cake mold, lay the sponge cake disc, pour the ricotta cream leveling it with a spatula and finally decorate with lines of chocolate icing. Let the cake rest in the refrigerator for 2 hours, after this time pull the cake out of the mold and serve!

Blueberry cheesecake

A greedy variant of an everlasting dessert: the blueberry cheesecake is loved for its flavor and its freshness. Prepare the biscuit base: blend in a mixer, add the slightly melted butter and mix well, take a cake mold and form a base of about 2 cm making a slight pressure with your hands, place it in the refrigerator and let it cool. In the meantime soak the gelatine sheets and dedicate yourself to the filling: in a bowl add the spreadable cheese, yogurt and sugar and whisk together; add the liquid cream gradually without ceasing to work with whips. Melt the gelatine in hot water and add to the cream. Pour the stuffing on the biscuit base and put it back in the refrigerator. Wash the blueberries, pour them in a saucepan with water and sugar and cook on a low heat until you get a syrup. Add the second sheet of gelatin previously dissolved in hot water and add it to the syrup. Pour the warmed syrup on your cheesecake and put it back in the refrigerator for 3 hours before serving with some fresh blueberry.

Cold vanilla and chocolate cake

The sweetness of vanilla meets the density of chocolate in this fresh and easy to prepare cake, a delicious dessert that will captivate you. The recipe: for the base, chop the chocolate biscuits in a mixer until you get a powder. Melt the butter and add it to the biscuits, blend again for a few seconds until the mixture is slightly moist. Pour the blended biscuits into a tart mold and apply light pressure with your hands so as to cover the whole mold both on the bottom and on the edges. Put your base in the refrigerator and let it cool for 30 minutes. In the meantime, prepare the vanilla cream: pour the milk and cream into a saucepan, add the stick and the seeds of a vanilla bean to the milk and bring to a boil over a low heat. Turn off the heat and let it rest for 30 minutes. In a bowl, mix the egg yolks with the sugar until the mixture is frothy. Strain the cream and milk mixture so as to eliminate the seeds and the stick and add it little by little to the whipped yolks, mixing in order to amalgamate all the ingredients well. Bring everything to the fire on a low flame and cook for a few minutes without boiling until it is well thickened and without lumps. Once ready, transfer it to a bowl, cover it with some transparent film and let it cool. At this point you can compose your cake: take your base again and fill it with the cooled vanilla cream leveling it with a pastry spatula. Cover everything with dark chocolate flakes and let it rest in the refrigerator for 2 hours before serving.

Strawberry tiramisu

A fresh variant of the classic coffee-based recipe, strawberry tiramisu is delicate, light and full of flavor, in short, a real must have in the kitchen! To prepare it: clean the strawberries and cut them into small pieces; season them in a bowl with sugar, lemon juice and leave them to flavor for three hours. Strain the strawberries to obtain the juice. Open the eggs, beat the egg whites until stiff and work the egg yolks with the sugar and the cream. Blend he macerated strawberries. In a bowl, mix the blended strawberries and whipped egg whites with the yolks: mix with movements from the bottom upwards until you obtain a creamy mixture. Form your tiramisu alternating in a single-dose glass a layer of biscuits dipped in the juice of strawberries to one of cream.