These no-bake ladyfinger cranberry cake rolls are one of those winter desserts that just seem too easy for how pretty they look. It’s bright, festive, and honestly, every time I make it, people think I spent hours in the kitchen. But the secret is that it comes together with no baking required and just a little bit of assembly magic.
Imagine tender ladyfingers smothered in a creamy, fluffy filling and each slice drizzled with a bright sweet-tart cranberry sauce. Cranberries give it the perfect holiday glow. It’s chilled rather than baked, so the flavors meld in the dreamiest way. The ladyfingers will soften until they are cake-like, but they will retain their neat, elegant roll shape.
This is the kind of dessert I love to make in December because it feels special but never stressful. You can prepare it the night before dinner, bring it to a gathering, or serve it after a fun holiday meal. Beautifully sliced, incredibly festive, and tastes like winter in the best sense of the word.
If you want something impressive without turning on the oven, this cranberry roll cake is pure holiday joy.
How to make no-bake ladyfinger cranberry cake rolls
Start by preparing the cranberry sauce. Combine cranberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until thickened. Remove from heat and let cool until ready to use.
Next, prepare the cream cheese filling. In a large bowl, combine cream cheese, powdered sugar, and vanilla extract. Add the cream and continue mixing until it forms stiff peaks.
How to assemble a roll cake
Soak each ladyfinger in milk and place on a cookie sheet. Continue arranging 40 ladyfingers in 10 rows of four horizontally until they form a rectangle.
Spoon about half of the cream cheese filling over the ladyfingers, dropping into small mounds and gently spreading into an even layer. Add the cranberry sauce to the top in small portions, spreading it as evenly as possible without mixing it with the cream layer.
Carefully roll the cake up from the long side, using parchment paper to shape it. Chill the rolls in the refrigerator for about 2 hours to firm up.
Once cool, spread the remaining cream cheese frosting on the outside of the rolls.
Garnish with sugar-coated cranberries or red currants, and add a few sprigs of fresh sugar-coated rosemary for a festive touch.
Try these delicious Ladyfinger Cranberry Cake Rolls! Don’t forget to tag me in your Instagram posts and stories. Then you can see your great results.
Other no-bake festive desserts to try
This No-Bake Chocolate Biscuit Buche de Noel is a festive holiday treat with coconut cream cheese filling, chocolate ganache, and snowy coconut sprinkles. Perfect for Christmas or New Year’s Eve.
Impress your guests with this no-bake raspberry yogurt zebra cake. Featuring delicate mousse layers and a glossy raspberry finish, it’s the perfect holiday dessert.
This easy cranberry pistachio fudge is a perennial holiday favorite, creamy and perfectly sweet, you won’t be able to resist just one.
You may also like:
chocolate fudge
coconut white chocolate crinkle cookie
chocolate cranberry cookies
chocolate cranberry sugar cookies
caramel chocolate truffles
10 christmas cookies
cranberry pinwheel cookies
cranberry pistachio snowball cookies
christmas butter swirl cookies
truffle chocolate
tiramisu truffle
15 sweet and delicious cranberry recipes
pistachio cranberry fudge
coconut fudge
Ladyfinger Cranberry Cake Rolls – Easy No-Bake Holiday Dessert
These no-bake ladyfinger cranberry cake rolls are one of those winter desserts that just seem too easy for how pretty they look. It’s bright, festive, and honestly, every time I make it, people think I spent hours in the kitchen. But the secret is that it comes together with no baking required and just a little bit of assembly magic.
material
1x2x3x
cranberry sauce
10 ounce Cranberries (300g) fresh or frozen1/4 cup Sugar (50g)1 tablespoon Lemon juice (15ml)
cream cheese filling
9 ounce Cream cheese (250g) ,room temperature1/2 cup Powdered sugar (60g)1 teaspoon Vanilla essence (5g)1 2/3 cup Whipped cream (400g) chilled
for decoration
sugar-coated red currants or cranberriessugar-coated rosemary sprigsshredded coconut
Instructions
Prepare the cranberry sauce.
Prepare the cream cheese filling.
Assemble the roll cake.
Soak each ladyfinger in milk and place on a cookie sheet.
Continue placing 40 ladyfingers horizontally in about 10 rows of four until they form a rectangle.
Spoon about half of the cream cheese filling onto the ladyfingers, letting them fall in little mounds here and there.
Use an offset spatula to gently spread it into an even layer.
Then pour the cranberry sauce with a spoon over the filling and again place in small chunks.
Spread it as evenly as possible, but be careful not to mix it with the cream cheese layer.
Starting from the long edge of the rectangle, carefully roll up the cake, using the parchment paper as a guide.
Chill the rolls in the refrigerator for about 2 hours to firm up.
Once cool, spoon the remaining cream cheese frosting all over the outside of the rolls.
Spread evenly.
Cut the ends and transfer to a plate.
Decorate the rolls with sugar-coated cranberries or red currants.
Finish by garnishing with a few sprigs of fresh rosemary coated in sugar for a beautiful festive touch.
nutrition
Provided by: 1 serve as 1 out of 10 peoplecalorie: 365kcalcarbohydrates: 42.79gprotein: 7.97gfat: 18.52gSaturated fat: 10.36gcholesterol: 145mgsodium: 196mgpotassium: 164mgfiber: 1.7gsugar: 14.12gVitamin A: 776IUVitamin C: 4.5mgcalcium: 89mgiron: 1.96mg
(Tag Translation) Roll Cake
