No-Bake Caramel Biscuit Cake Easy Caramel Dessert

Instructions

First prepare the salted caramel sauce.

Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat.

Cook without stirring until sugar dissolves and gets a caramel color.

Remove the pan from the heat and add the cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon or spatula until smooth.

Remove from heat and add vanilla extract, butter and salt.

Stir well until smooth. Transfer into a bowl and set aside to cool.

Prepare the pan. Line an 8-inch (20 cm) square pan or ring with acetate sheet.

Make the caramel cream.

In a large bowl, add the cold mascarpone with the caramel sauce and vanilla.

Mix until smooth. Avoid overmixing.

Add the cold whipping cream.

Start layering.

Continue mixing until stiff peaks form.

Pour the milk into a shallow bowl. Quickly dip each biscuit into the milk, just long enough to moisten it without making it soggy.

Arrange the biscuits in a single layer in the prepared pan, breaking some pieces if needed to fill the gaps.

Spread about one-quarter of the caramel cream over the biscuit layer.

Repeat with more dipped biscuits and cream until you have four biscuit layers, finishing with a layer of caramel cream.

Chill the cake.

Cover and refrigerate for at least 4-6 hours, preferably overnight, until the biscuits soften and the layers set.

Make the ganache.

Place the chopped chocolate in a heatproof bowl. Add the cream.

Melt over a bain-marie, stirring constantly.

Finish the cake.

Spread the ganache over the chilled cake. Return to the refrigerator for another 3045 minutes, until the topping is set.

Lift the cake out using the parchment paper or remove the ring.

Drizzle salted caramel sauce over the top.

Cut into square or rectangular slices with a sharp knife, wiping the blade between cuts for neat layers. Keep refrigerated until serving.

Dessert