Two Kinds of Italian Biscuit Cake
“Italian biscuit cake” can mean a couple of things, and both are no-bake desserts made from crisp biscuits (cookies):
- Chocolate salami (salame di cioccolato): broken biscuits mixed into a chocolate and butter base, rolled into a log, and chilled. When sliced, the pieces look like marbled salami.
- Layered biscuit cake: dry biscuits dipped in coffee or milk and layered with a mascarpone, cream, or jam filling, in the style of tiramisu.
Both are simple, good for kids to help with, and nice for a party because they are made ahead.
Chocolate Salami: Ingredients and Method
This makes one log, about 10 to 12 slices.
- 200 g (7 oz) plain, dry biscuits such as tea biscuits or digestives
- 150 g (5 oz) dark chocolate, chopped
- 100 g (7 tablespoons) butter
- 60 g (1/2 cup) powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk, strong coffee, or a little rum (optional)
- Handful of chopped nuts, optional
- Break the biscuits into pieces about the size of a hazelnut. Leave some larger for a marbled look.
- Melt the chocolate and butter gently, in a bowl over simmering water or in short microwave bursts. Stir until smooth and let it cool slightly.
- Stir in the sugar, cocoa, and liquid. Fold in the biscuits and nuts until everything is coated.
- Spoon the mixture onto parchment, shape into a log, and roll tightly. Twist the ends.
- Chill for at least 4 hours, until firm. Dust with powdered sugar before slicing.
Many recipes include raw egg. This version leaves it out, which is a simple way to avoid the food safety concerns that come with uncooked eggs.
Chill, Slice, Store
Use a sharp knife and wipe it between cuts. Keep the log wrapped in the refrigerator for up to about a week; for longer storage, you can freeze it and thaw it in the fridge. Because it contains butter and chocolate, serve it slightly cool rather than at warm room temperature.
Layered Mascarpone Biscuit Cake
For this style, dry biscuits are sandwiched or layered with cream.
- About 250 g (9 oz) dry biscuits
- 250 g (9 oz) mascarpone
- 150 ml (2/3 cup) cold heavy cream, whipped
- 2 to 3 tablespoons sugar
- 1 tablespoon cocoa powder or a little hazelnut spread, optional
- Cooled coffee or milk, for dipping
- Beat the mascarpone with the sugar, then fold in the whipped cream (and cocoa, if using).
- Dip biscuits quickly in coffee or milk so they soften without falling apart.
- Line a loaf pan with plastic wrap. Layer biscuits and cream, ending with cream.
- Chill overnight. Turn out and dust with cocoa.
One neat approach is to sandwich biscuits with cream and stand them upright in a mold so each slice has stripes. If you prefer tiramisu flavors, use coffee for dipping.
Tips and Variations
- Use sturdy, plain biscuits so the cake holds together.
- Swap in orange zest, pistachios, hazelnuts, or dried cherries.
- Use milk or juice instead of alcohol if serving children.
- For a gift, wrap the chocolate log in parchment and tie with string.
FAQ
What is the difference between a biscuit and biscotti?
In British English, a biscuit is what Americans call a cookie. Biscotti are a specific type of Italian twice-baked, crunchy cookie. Biscotti can be used in some biscuit cakes, but any plain, dry biscuit works.
What is the most famous Italian cake?
Opinions differ. Tiramisu is often named as one of the best-known Italian desserts, though it is not baked as a typical cake. For baked cakes, regional favorites are many.
What was Queen Elizabeth’s favorite biscuit cake?
It has been widely reported that a chocolate biscuit cake was a royal favorite. It is a British no-bake cake rather than an Italian one, though it is similar in spirit to chocolate salami.
What are traditional Italian biscuits?
Examples include savoiardi (ladyfingers), amaretti (try them in these Italian desserts with amaretti biscuits), cantucci, and baci di dama. Savoiardi are especially common in layered desserts.
For baked Italian options, see the Italian apple cake or the Italian amaretto cream cake, which also uses a mascarpone cream.