No-Bake Orange Savoiardi Cake

Ingredients

• 200 ml fresh orange juice, for the filling
• 2 tablespoons sugar, for the filling
• 1 tablespoon cornstarch, for the filling
• 350 ml sweetened whipping cream
• 300 g Savoiardi biscuits
• Approximately 200 ml milk, for dipping
• 300 ml fresh orange juice, for the topping
• 2 tablespoons sugar, for the topping
• 2 tablespoons cornstarch, for the topping
• Coconut flakes, optional, for decorating

Method

1. Whisk 200 ml fresh orange juice with 2 tablespoons sugar and 1 tablespoon cornstarch in a saucepan until smooth. Cook while stirring until it reaches a boil and thickens, then remove from the heat and leave it to cool completely.
2. Line a 25 cm mould or deep dish with food-safe plastic wrap. Cut some of the Savoiardi in half as needed to fit the sides of the mould.
3. Pour the milk into a shallow bowl. Briefly dip the Savoiardi in the milk and arrange them closely around the sides of the mould.
4. Whip the sweetened cream until thick and creamy. Beat in the cooled orange mixture until evenly combined, then spread the orange cream inside the lined mould.
5. Cover the orange cream with another layer of Savoiardi briefly dipped in milk. Cover with plastic wrap, press the surface gently and refrigerate for at least 4 hours.
6. For the topping, whisk the remaining 300 ml orange juice with 2 tablespoons sugar and 2 tablespoons cornstarch. Cook while stirring until it boils and thickens, then remove from the heat and cool completely.
7. Remove the chilled cake from the refrigerator and invert it carefully onto a flat serving plate. Remove the mould and plastic wrap.
8. Decorate the sides with optional coconut flakes. Stir the cooled orange topping until smooth, spread it evenly over the cake and serve chilled.