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Two squares of no-bake Nutella biscuit cake with double mascarpone filling, dusted with cocoa powder

Nutella Cake with Double Filling

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No-bake Nutella biscuit cake with coffee-milk dipped layers and two mascarpone fillings (plain + Nutella), finished with cocoa.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course: No Bake Cakes
Ingredients Method Notes

Ingredients
  

Base
  • 100 –150 g biscuits/cookies Petit Beurre or similar
  • Nutella for spreading between biscuits
  • 100 ml milk mixed with coffee
Filling
  • 400 ml heavy whipping cream cold, about 35% fat
  • 400 g mascarpone cheese
  • 3 tbsp powdered sugar
  • 2 tbsp Nutella for the brown layer
3 tbsp cocoa powder (for dusting)

Method
 

  1. Mix the coffee with the milk in a shallow bowl and set aside.
  2. Spread a teaspoon of Nutella on a biscuit and sandwich with another biscuit.
  3. Dip each biscuit sandwich briefly into the coffee-milk mixture and arrange in a single layer in a baking dish/tray.
  4. In a mixing bowl, beat mascarpone with powdered sugar just until combined.
  5. Add the cold heavy cream and whip until smooth and airy (not completely stiff).
  6. Divide the filling into two equal parts. Keep one part plain.
  7. Mix Nutella into the second part briefly until evenly combined.
  8. Spread the plain filling over the biscuits. Then spread the Nutella filling on top.
  9. Refrigerate for 2–3 hours.
  10. Before slicing, dust with cocoa powder and cut into squares.

Notes

  • Dip biscuits quickly so they soften without turning soggy.
  • Stop whipping as soon as the cream is smooth and holds soft peaks—overwhipping can make it runny.

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