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Easy biscuit cake with mascarpone cream and Nutella drizzle, sliced in a glass dish.

Easy Biscuit Cake with Mascarpone Cream + Nutella

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A no-bake biscuit cake made with coffee-shop-style mascarpone cream and swirls of Nutella. Quick to assemble, then chilled until sliceable and creamy.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 19 minutes
Course: Cake, cakerecipe, Dessert, No Bake Cakes, No-Bake Dessert, nutellacake
Ingredients Method Video Notes

Ingredients
  

  • 200 g Maria biscuits
  • 100 ml warm milk
  • 400 ml heavy cream cold, about 35% fat
  • 300 g mascarpone cheese
  • 3 tbsp powdered sugar
  • 2 –3 tbsp Nutella melted

Method
 

  1. In a large bowl, beat the mascarpone and powdered sugar just until combined.
  2. Add the cold heavy cream and whip until smooth, thick, and spreadable. Divide the cream into 3–4 portions (for layering).
  3. Briefly dip each Maria biscuit into the warm milk (a quick dip only), then arrange a single layer in a 20×20 cm pan.
  4. Melt the Nutella using a double boiler (or short microwave bursts), stirring until drizzle-able.
  5. Spread one portion of cream over the biscuit layer. Drizzle a little melted Nutella over the cream.
  6. Repeat: biscuit layer + cream + Nutella drizzle until everything is used (about 3–4 layers). Finish with cream on top and a final Nutella drizzle.
  7. Refrigerate for 3–4 hours (or overnight) until set. Slice and serve.

Video

Notes

  • Maria biscuits soften quickly—avoid soaking them.
  • If using thicker biscuits, dip slightly longer and chill overnight for the best texture.
  • For a stronger Nutella flavor, increase to 4–5 tablespoons total and drizzle more between layers.

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