Biscoff Mascarpone Fridge Cake

Biscoff Mascarpone Fridge Cake
Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
Difficulty level: 2 out of 4

6 Ingredients

Number of servings
16
  • 600milliliter thickened cream
  • 1/4 cup caster sugar
  • 1/3 cup biscoff spread
  • 500grams mascarpone
  • 1/3 cup Woolworths milk
  • 372grams biscoff biscuits

Nutrition per serving

1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
2.8grams
Fat
34.6grams
Carbs
26.7grams
Sugars
16.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

No need to turn on the oven. This no-bake biscoff cake recipe is one dessert that is sure to impress. The best part is that you only need 6 ingredients.

Method

Step 1 of 5

Grease an 11 x 21cm (7cm deep) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges.

Step 2 of 5

Using an electric stand mixer, whisk 1 1/2 cups cream and sugar in a large bowl until soft peaks form. Add half of the spread and whisk until combined. Gently fold in mascarpone.

Step 3 of 5

Place milk in a shallow bowl. Dip biscuits, one at a time, into milk. Line base of pan with some of the biscuits, then spread with a little of the cream mixture to cover. Continue layering with remaining cream mixture and biscuits to create 5 layers, finishing with layer cream mixture.

Step 4 of 5

Finely crush remaining biscuits. Reserve 1 tbs, then sprinkle remainder over cream layer. Refrigerate for 4 hours or overnight until set.

Step 5 of 5

Using an electric stand mixer, beat remaining cream until soft peaks form. Transfer cake to a plate. Drizzle cake with remaining spread and dollop with cream. Serve scattered with reserved biscuits.

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