It's lusciously sweet and decadent yet dances ever so delicately on the palate. Our latest sweet creation combines some of our favourite Italian flavours. The Baci chocolate and hazelnut mascarpone cream is lavishly spread between layers of biscuit and topped with a mound of morish Baci chocolates. It's fun to make and so visually satisfying to cut into, revealing all those beautiful layers.

Best of all, it needs no baking, simply make it and pop it in the fridge until it sets. It's the perfect make-ahead celebration cake, and an impressive one at that!


500g Mascarpone

300ml thickened cream

3/4 cup hazelnut spread

1 teaspoon vanilla extract

1/2 cup icing sugar, sifted

1 tablespoon cocoa powder, sifted

3 Baci chocolates, grated

1 x 250g packet Arnotts Milk Coffee biscuits

To decorate

300ml thickened cream, whipped

4 Baci chocolates, roughly chopped

4 Baci chocolates, cut in half

Cocoa powder



Using baking paper, line a 22cm x 10cm loaf tin, leaving extra paper hanging off the sides.

Beat together the mascarpone, cream, hazelnut spread, vanilla extract, icing suagr, cocoa powder and Baci chocolates until thick in consistency.

Spread 2 - 3 heaped tablespoons of chocolate mixture evenly on the bottom of the tin. Arrange a single layer of biscuits over the mixture.

Repeat the layering with the remaining chocolate mixture and biscuits, finishing with a final layer of chocolate mixture.

Cover with plastic wrap and and refrigerate the cake for at least 8 hours, preferably overnight.

Remove the plastic wrap from the cake and carefully invert the cake onto a platter. Remove the baking paper. 

Top with whipped cream and decorate with chopped Baci chocolates, halved Baci chocolates a dusting of cocoa powder.

Recipe written in collaboration with F. Mayer Imports 

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