Lady Fingers Cake Roll

This no-bake dessert is made with delicate Italian cookies, creamy filling and lots of fruits and berries.

Course Dessert

Start by preparing the topping. Wash and paper dry the fruits and berries. Then slice them thin so they can easily bend. I sliced my strawberries into little circles and I cut the kiwis into little quarters.
Next, take a large piece of parchment paper and lay out two rows of Lady fingers, 11 cookies in each row. Using a pencil, trace the size of the rectangle, which forms the cookies. Remove the Lady fingers and cover the entire space with the fruits and berries pieces. Try to organize them as tight as possible. Set aside to make the filling.
In a large mixing bowl combine the Mascarpone cheese, powdered sugar and heavy whipping cream. Using a hand mixer, whisk all the ingredients together until you see a trace of the whisks on the surface. The filling should have a dense and smooth texture.
To assemble the cake roll, dip each Lady fingers cookie into warm milk and place on top of the prepared fruits and berries. Then cover the cookies with the creamy filling and spread it evenly.
Very carefully, roll the cake, starting on the short side. Use the parchment paper to make the roll and try to do it as tight as possible. Refrigerate the cake roll for at least 2 hours.
When the cake roll has chilled, remove the parchment paper, cut off the end of the cake and transfer the cake into a serving dish. You can add more fruit pieces on top and decorate the cake roll as you wish.

You can use the fruits and berries of your choice.
Before making the cake filling make sure that all the ingredients are refrigerated cold.
Refrigerate the cake for at least 2 hours before serving.
The Lady fingers cake roll is best enjoyed on the day it’s made; however, you can keep it in an airtight container refrigerated for up to 1 day.