Creamy indulgence: A no‑bake dessert for the summer months

Add to your shopping list: butter biscuits, cocoa biscuits, whipping cream, mascarpone cheese, and toffee or caramel cream. It already sounds great, but just wait until you skillfully combine all the ingredients.

No-bake desserts are a summer staple. During hot days, we don't even consider turning on the oven. This recipe is based on two kinds of biscuits, giving it an interesting taste and texture. It is also incredibly creamy, thanks to whipping cream and mascarpone. And the familiar aroma from childhood? The toffee cream plays an important role here. As with any layered cake, the flavours permeate and blend wonderfully.

An important step in this dessert is whipping the cream. It’s not difficult, but it's essential to remember to use 30 or 36 per cent whipping cream, which must be well chilled. If you prepare the dessert with freshly bought cream, chill it in the freezer for an hour. Ideally, place it there along with the bowl, preferably glass or metal, as the cream doesn’t whip well in plastic. The remaining steps in preparing this dessert are so simple that even teenagers can handle them.

Ingredients:

          
• 12 butter biscuits
• 36 cocoa biscuits
• 1 pint of 30 per cent whipping cream
• 9 oz mascarpone cheese
• icing sugar to taste
• half a can of toffee or caramel cream

Preparation method:

1. Whip the chilled whipping cream, then combine it with the mascarpone cheese and icing sugar to form a fluffy cream.
2. Line a 9.5×9.5 inch baking tray with baking paper.
3. Place a layer of butter biscuits at the bottom.
4. Spread half of the cream over the biscuits.
5. Arrange a layer of cocoa biscuits on top of the cream, then spread the toffee or caramel cream over them.
6. Place another layer of cocoa biscuits, followed by the remaining cream.
7. Finish with a final layer of cocoa biscuits on top of the cream.
8. Place the dessert in the refrigerator for a few hours.