Description
A creamy Hungarian no-bake biscuit cake layered with mascarpone, strawberries, and topped with smooth chocolate ganache for an elegant chilled dessert.
Ingredients
- 300 g tea biscuits
- 1 cup milk (for dipping)
- 400 ml heavy cream, chilled
- 250 g mascarpone cheese
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 200 g fresh strawberries, chopped
- 200 g milk chocolate, chopped
- 100 ml heavy cream (for topping)
Instructions
- Whip 400 ml heavy cream until soft peaks form.
- In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
- Fold whipped cream into mascarpone mixture gently.
- Add chopped strawberries and mix lightly.
- Dip biscuits quickly in milk and arrange a layer in a dish.
- Spread a layer of cream mixture over biscuits.
- Repeat layers, finishing with cream on top.
- Heat 100 ml cream and pour over chopped chocolate. Stir until smooth.
- Pour ganache over the cake and spread evenly.
- Refrigerate for at least 4 hours or overnight until firm.
- Slice and serve chilled.
Notes
- Do not soak biscuits too long to avoid sogginess.
- Chill overnight for best texture.
- Use fresh strawberries to prevent excess moisture.
- Dark chocolate can replace milk chocolate for richer flavor.
- Decorate with fruit or chocolate shavings before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake/Chilled
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
