Chocolate Champagne Biscuit Cake with Fresh Fruit
An elegant and indulgent dessert inspired by the French tiramisu. Delicate ladyfinger-style biscuits are layered with a rich chocolate and sweetened condensed milk cream, topped with fresh fruit and whipped cream. A no-bake recipe perfect for festive gatherings.
🛒 Ingredients
8 servings
- 7 oz ladyfinger biscuits (champagne biscuits)
- 2/3 cup whole milk (for dipping)
- 7 oz dark chocolate (70% cocoa)
- 3/4 cup sweetened condensed milk
- 1 1/4 cups thick crème fraîche or sour cream
- 1 cup whipped cream (or 2/3 cup heavy whipping cream)
- 9 oz fresh strawberries
- 2 kiwis
- 1 banana
- 1 tbsp cocoa powder (for dusting)
- Pinch of salt
Watch the original video
Watch on TikTokDirections
- 1
Pour the whole milk into a shallow bowl. Quickly dip each ladyfinger (2-3 seconds maximum) to soak them without making them soggy.
- 2
Break the chocolate into pieces and melt it using a double boiler or in the microwave (in 30-second intervals). Stir regularly.
- 3
Off the heat, pour the sweetened condensed milk into the melted chocolate. Mix vigorously until you obtain a smooth, homogeneous cream.
- 4
In a rectangular dish (or an 8x10 inch square pan), arrange a layer of soaked biscuits, packing them slightly.
- 5
Spread a layer of chocolate cream (about 1/3 of the mixture) over the biscuits.
- 6
Repeat the process: soaked biscuits, then chocolate cream. Finish with a layer of biscuits.
- 7
Refrigerate the cake for at least 2 to 3 hours to allow the flavors to meld and the texture to set.
- 8
Clean and cut the fruit: hull the strawberries, peel and slice the kiwis, and cut the banana into thick rounds.
- 9
Just before serving, cover the cake with whipped cream or whipped crème fraîche.
- 10
Arrange the fresh fruit harmoniously on top. Lightly dust with cocoa powder. Serve immediately.
💡 Chef's Tip
Chef's tip: Only dip the biscuits very quickly to prevent them from falling apart. The secret lies in the balance between soaking and maintaining the structure. You can prepare the cake 24 hours in advance and decorate it at the last moment to preserve the freshness of the fruit.
