
NO-BAKE TEA BISCUIT CAKE
Ingredients
- 240 g (8,5 oz) dark chocolate
- 160 g (2/3 cup) whipping cream hot
- 400 g (14 oz) Mascarpone cheese chilled; or a cream cheese like Philadelphia if you can't find Mascarpone
- 60 g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 72 (455 g - 16 oz) rectangular simple tea biscuits
Instructions
- Chop the dark chocolate and place it in a heatproof medium size bowl.
- Add the hot whipping cream, let it rest for few minutes, then stir until all the chocolate is melted (if there are still some small unmelted chocolate pieces, heat in microwave for few seconds).Cover with plastic wrap and put in refrigerator to slightly cool down.
- In a large bowl, place Mascarpone cheese, powdered sugar, vanilla and mix until well combined and fluffy. Do not overmix, it should rests thick.
- Add the melted chocolate mix slightly cooled down and mix until well combined.
- Transfer into a piping bag to spped up the cake assembly (not needful if you don't have a piping bag).
- Place some chocolate filling onto one cookie, then place on top another cookie and create a sandwich cookies: keep on assembling sandwich cookies, you get 36 sandwich matched cookies.
- Assemble 3 sandwich cookies together using the chocolate filling as glue. You get 12 block of matched sandwich cookies (every block is made by 6 cookies).
- Assemble the cake onto your serving plate: place one cookie block orizzontally, then place a block of cookies next to it turning it vertically. Always use the chocolate filling to glue the cookie blocks together.
- Create three lines of cookie blocks using the same technique. Pay attention to attach cookie blocks placing in different orientation: if you place one block orizontally, then the next cookie block should be placed in vertical position. Always use the chocolate filling to glue the cookie blocks together and for filling the gaps.
- Then create a second layer of cookie blocks on top of the first one: always pay attention to attach cookie blocks alternating the orientation.
- When the cake is assembled, frost it using the chocolate filling and a spatula to smooth the edges. Reserve some chocolate filling for the final decoration.
- Place the cake and the chocolate ganace in refrigerator to set for at least 3 hours (better overnight if you live in a hot climate).
- Decorate the cake on top using the remaining chocolate ganache and a 1M piping tip. You can use some hazelnuts as decoration on top (optional).
- Slice and serve it when chilled: it's delicious served with whipping cream!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
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Tips:

For this recipe I’m using the Italian simple tea biscuits called “Novellini”. They are easy to find in every supermarket and I’m sure you can find something very similar in your Country too.
Do not use shortbread or butter biscuits, you should use simple thin biscuits that preferably feature oil and not butter (or a small amount of butter): lighter biscuits than classic shortbread.

The main frosting ingredient is Mascarpone cheese, an Italian thick cream cheese sweeter than cream cheese like Philadelphia, known abroad because it’s the main Tiramisù ingredient.
If you can’t find it in your Country, you can surely use Philadelphia or something similar: the taste will be slightly different, but the consistency is very similar. If you go for a smooth, thick cream cheese, you can’t go wrong!
Mostly if you live in a hot climate, the frosting could become very smooth and a bit runny out of the fridge while you assemble the cake. Don’t worry: it will turn out thick and firm in few hours in refrigerator!

I assembled the cake matching 6 biscuits together creating 12 biscuit blocks. Depending on the size of your biscuits, you may need to make some change in the number or the orientation of the biscuit disposition.