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Close-up of no-bake caramel biscuit cake with layered cream filling

Caramel Biscuit Cake with Mascarpone

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Easy no-bake caramel biscuit cake made with tea biscuits, mascarpone, whipped cream, and caramel cream. This fridge cake is simple to make, slices beautifully, and is perfect for making ahead.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course: No Bake Cakes, No-Bake Dessert
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

For the base
  • 150 g petit biscuits or similar tea biscuits
  • 100 ml coffee or milk for dipping
For the filling
  • 250 ml cold whipping cream
  • 250 g mascarpone
  • 1 tablespoon powdered sugar
  • 2 tablespoons caramel cream
For the topping
  • 3 tablespoons caramel cream
  • 1 –2 tablespoons milk only if needed to thin it
Optional decoration
  • Crushed biscuits
  • Caramel bits or candies
  • Whipped cream swirls
  • Extra caramel drizzle
  • A little chocolate shaving

Method
 

  1. Briefly dip each biscuit in coffee or milk. Do not soak them.
  2. Arrange the dipped biscuits in a single layer over the bottom of the pan until fully covered.
  3. In one bowl, mix the mascarpone and powdered sugar until smooth and creamy.
  4. In a second bowl, whip the cold whipping cream with 2 tablespoons caramel cream until firm peaks form.
  5. Using a spatula, gently fold the whipped cream mixture into the mascarpone mixture until evenly combined.
  6. Divide the filling into 2 equal parts.
  7. Spread half of the filling evenly over the biscuit base and smooth the top.
  8. Dip the remaining biscuits briefly in coffee or milk and arrange them over the first cream layer in an even layer.
  9. Spread the remaining filling over the second biscuit layer and smooth the top evenly.
  10. Cover and refrigerate for 2 to 3 hours so the cake can set.
  11. Gently warm the 3 tablespoons caramel cream over steam or on very low heat.
  12. Add 1 to 2 tablespoons milk only if needed, until the caramel becomes pourable and smooth.
  13. Let it cool slightly so it is warm, not hot.
  14. Pour it over the chilled cake and spread gently if needed.
  15. Return the cake to the fridge for 1 more hour to set the topping.
  16. Decorate as desired with crushed biscuits, whipped cream, extra caramel, caramel bits, or a little chocolate shaving.
  17. Slice and serve chilled.

Video

Notes

  • Dip the biscuits very quickly so they soften without turning soggy.
  • Use cold whipping cream for the best texture in the filling.
  • Let the caramel topping cool slightly before pouring it over the cake so it does not melt the cream layer.
  • This cake can be made a day ahead and kept covered in the fridge until serving.
  • Coffee gives a slightly deeper flavour, while milk keeps the cake softer and milder.

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