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Slice of no-bake petit beurre biscuit cake with mascarpone cream and Nutella topping on a plate.

No-Bake Biscuit Cake (Petit Beurre Cake) with Mascarpone Cream and Nutella

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A simple no-bake biscuit cake made with petit beurre biscuits dipped in milk, layered with mascarpone whipped cream, and finished with a thin Nutella topping. Chilled until sliceable and served cold.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course: Cake, Dessert, No-Bake Dessert
Cuisine: European, International
Ingredients Method Video Notes

Ingredients
  

  • 200 g petit beurre biscuits tea biscuits
  • 150 ml milk
  • 250 g mascarpone
  • 2 tbsp powdered sugar
  • 400 ml heavy whipping cream sweet cream, cold
  • 3 tbsp Nutella

Method
 

  1. In a mixing bowl, beat the mascarpone, powdered sugar, and cold heavy whipping cream together on high speed until thick and smooth. Do not overwhip.
  2. Divide the cream mixture into 3 portions for even layering.
  3. Pour the milk into a shallow bowl. Dip each biscuit briefly in milk and arrange a layer in a baking dish. Spread one portion of cream over the biscuits. Repeat the layers until all biscuits and cream are used, finishing with a cream layer on top.
  4. Melt the Nutella over a double boiler (steam bath) until pourable, then pour and spread it gently over the top cream layer.
  5. Refrigerate for 2 hours. Slice into squares and serve cold.

Video

Notes

  • Dip biscuits quickly (in-and-out). Soaking too long can make the layers soft and unstable.
  • For cleaner slices, chill longer (overnight is ideal) and wipe the knife between cuts.
  • Keep the cream and mascarpone cold for best whipping results.

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