Caramel Biscuit Cake with Mascarpone
A no-bake layered dessert combining coffee-dipped tea biscuits, airy mascarpone filling, and glossy caramel topping.
Ingredients
For the Base
- 150 g petit biscuits or similar tea biscuits
- 100 ml coffee or milk for dipping
For the Filling
- 250 ml cold whipping cream
- 250 g mascarpone
- 1 tablespoon powdered sugar
- 2 tablespoons caramel cream
For the Topping
- 3 tablespoons caramel cream
- 1 to 2 tablespoons milk only if needed to thin the caramel
Optional Decoration
- Crushed biscuits
- Caramel bits or candies
- Whipped cream swirls
- Extra caramel drizzle
- A little chocolate shaving
Instructions
- Briefly dip each biscuit in coffee or milk. Do not soak them. A quick dip is enough.
- Arrange the dipped biscuits in a single layer over the bottom of a rectangular or square pan until fully covered.
- In one bowl, mix the mascarpone and powdered sugar until smooth and creamy.
- In a second bowl, whip the cold whipping cream with 2 tablespoons caramel cream until firm peaks form.
- Using a spatula, gently fold the whipped cream mixture into the mascarpone mixture until evenly combined.
- Divide the filling into 2 equal parts.
- Spread half of the filling evenly over the biscuit base and smooth the top.
- Dip the remaining biscuits briefly in coffee or milk and arrange them over the first cream layer in an even layer.
- Spread the remaining filling over the second biscuit layer and smooth the top evenly.
- Cover and refrigerate for 2 to 3 hours so the cake can set.
- Gently warm the 3 tablespoons caramel cream over steam or on very low heat.
- Add 1 to 2 tablespoons milk only if needed, until the caramel becomes pourable and smooth.
- Let it cool slightly so it is warm, not hot.
- Pour it over the chilled cake and spread gently if needed.
- Return the cake to the fridge for 1 more hour to set the topping.
- Decorate as desired with crushed biscuits, whipped cream, extra caramel, caramel bits, or a little chocolate shaving.
- Slice and serve chilled.
Notes
Chilling is the most important step. It allows the biscuits to soften and the filling to firm up. Rushing this step can lead to messy slices. Use strong coffee for a bolder contrast with the sweet filling. Avoid biscuits with cream filling. If you cannot find caramel cream, dulce de leche or a thick caramel sauce can be used instead.