A no‑bake delight: Creamy layers with biscuits and caramel

Add to your shopping list: butter biscuits and cocoa biscuits, whipping cream, mascarpone cheese, and toffee or caramel cream. It sounds great, but wait until you skillfully combine all the ingredients.

No-bake desserts are a summer staple. We don’t even think about turning on the oven during hot days. This recipe is based on two kinds of biscuits, which give it an interesting taste. It is also incredibly creamy, thanks to whipping cream and mascarpone. And the familiar aroma from childhood? The toffee cream also plays an important role here. As with any layered cake, the flavours permeate and blend wonderfully.

An important step in this dessert is whipping the cream. It’s not difficult, but it’s essential to remember to use 30 or 36 percent whipping cream, which must be well chilled. If you prepare the dessert with freshly bought cream, chill it in the freezer for 15 minutes. Place it there along with the bowl, preferably glass or metal, because cream doesn’t whip well in plastic. The remaining steps in preparing this dessert are so simple that even teenagers can handle them.

Ingredients:

• 12 butter biscuits,
• 36 cocoa biscuits,
• 1 pint (473 ml) of 30 percent whipping cream,
• 9 oz (255 g) mascarpone cheese,
• icing sugar to taste,
• half a can of toffee or caramel cream.

Preparation method:

              
1. Whip the chilled whipping cream, then combine it with the mascarpone cheese and icing sugar. It should form a fluffy cream.
2. Line a 9.5×9.5 inch (24×24 cm) baking tray with baking paper.
3. Place a layer of butter biscuits at the bottom.
4. Spread half of the cream over the biscuits.
5. Arrange a layer of cocoa biscuits on top of the cream, then spread the toffee or caramel cream over them.
6. Place another layer of cocoa biscuits on top, followed by the remaining cream.
7. Finish with a final layer of cocoa biscuits on top of the cream.
8. Place the dessert in the refrigerator for a few hours.