Creamy White and Milk Chocolate Biscuit Cake
A decadent, no-bake layered dessert featuring crunchy malted milk biscuits, smooth mascarpone cream, and a blend of white and milk chocolates. This easy-to-make treat is perfect for sharing and gets even better after chilling overnight.
Servings6 Portions
Prep Time30 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
6
- malted milk biscuits200 g
- milk chocolate200 g
- white chocolate chopped200 g
- double cream350 ml
- mascarpone250 ml
- puffed wheat cereal500 g
Step-by-Step Instructions
01
Prepare a 30cm x 25cm deep square cake tin by lining it with baking parchment. Arrange a single layer of malted milk biscuits across the base, ensuring they fit snugly without overlapping.
02
Melt the white chocolate and milk chocolate in separate heatproof bowls. You can do this over a pan of barely simmering water (bain-marie) or in the microwave using short 20-second bursts, stirring in between. Set aside to cool slightly.
03
In a large mixing bowl, beat the mascarpone until loosened. Pour in the double cream and use electric beaters to whip the mixture until it forms stiff peaks. Divide the cream mixture equally into two separate bowls.
04
Fold the cooled white chocolate into one bowl of cream and the cooled milk chocolate into the other. Take half of the puffed wheat cereal and gently fold it into the white chocolate cream mixture.
05
Spread the white chocolate and cereal mixture over the biscuit base in the tin, smoothing the surface with a palette knife. Place another layer of malted milk biscuits on top.
06
