Baiocchi Biscuit Delight: A No-Bake Cake for Biscuit Lovers
G’day, food lovers! We all know that Mulino Bianco Baiocchi biscuits are the ultimate Italian treat, right? With their perfect pairing of buttery biscuit and hazelnut chocolate filling, they’re practically irresistible. But what if we told you that you could turn these already delicious biscuits into an indulgent cake without even needing to crumble them up?
That’s right, we’re about to show you how to make a no-bake cake that keeps the Baiocchi biscuits intact, so you can enjoy every bit of their yumminess in a whole new way. Let’s get baking—well, sort of!
Baiocchi Biscuit No-Bake Cake: The Recipe
This cake is all about layering and letting those Baiocchi biscuits shine. It’s perfect for when you’re in the mood for something sweet but don’t want to turn on the oven. Ready to give it a go?
Ingredients You’ll Need:
- 400g Mulino Bianco Baiocchi biscuits (get them here!)
- 300ml thickened cream
- 250g mascarpone cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 200ml milk (for dipping)
- 100g dark chocolate, melted
- Crushed hazelnuts or chocolate shavings for garnish (optional)
How to Make It:
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Whip It Up: Start by whipping the thickened cream until it forms soft peaks. In another bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture, creating a light and fluffy filling.
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Dip and Layer: Pour the milk into a shallow dish. Take each Baiocchi biscuit and quickly dip it into the milk, just enough to soften slightly—don’t let them get soggy! Begin layering the biscuits in the base of a springform cake tin, covering the entire bottom.
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Add the Creamy Goodness: Once you have a full layer of biscuits, spread a generous layer of the mascarpone cream mixture over the top. Repeat the process, creating alternating layers of Baiocchi biscuits and creamy filling. Continue until you run out of biscuits, making sure to end with a layer of cream on top.
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Chocolate Drizzle Magic: Now for the fun part! Drizzle the melted dark chocolate over the top layer of cream. You can go for a neat drizzle or a more abstract, artistic look—whatever floats your boat. If you’re feeling extra fancy, sprinkle some crushed hazelnuts or chocolate shavings on top for that added crunch.
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Chill Time: Place the cake in the fridge and let it set for at least 4 hours, or overnight if you’ve got the patience. This will allow the biscuits to soften perfectly and the flavours to meld together beautifully.
Serve and Enjoy!
Once your cake has set, it’s time to dig in! Remove the cake from the tin, slice it up, and watch as your friends and family marvel at your culinary skills. The Baiocchi biscuits stay intact, offering a delightful contrast between the crunchy biscuit layers and the smooth, creamy filling.
This no-bake cake is an absolute winner—easy to make, full of flavour, and a great way to celebrate your love for Mulino Bianco Baiocchi biscuits.
Buon Appetito!
So there you have it —a recipe that’s as fun to make as it is to eat. Next time you’re browsing through our selection of imported Italian goodies, make sure to grab a pack (or three) of Baiocchi biscuits and give this recipe a whirl. It’s the perfect dessert to share, or to keep all to yourself—we won’t judge!
