A creamy, no-bake dessert that’s easy to prepare and perfect for sweet family moments. Layers of buttery biscuits with a light mascarpone and whipped cream filling are topped with a silky caramel sauce that melts in your mouth.

Ingredients (for a 24 x 24 cm pan):

500 g heavy whipping cream (30% fat)

500 g mascarpone

120 g powdered sugar (or to taste)

6 g gelatin (2 teaspoons)

60 ml water

2 large packs of butter biscuits (approx. 400 g)

200 g caramel sauce (see below for homemade version)

50 g crushed biscuits for decoration (optional)

For homemade caramel sauce (if not using store-bought):

150 g sugar

50 g butter

100 ml warm heavy cream

A pinch of salt (optional, for salted caramel)

Instructions

Prepare the pan:
Line a square baking dish with parchment paper or plastic wrap. Arrange the first layer of biscuits on the bottom.

Mascarpone cream:
Whip the heavy cream until it starts to thicken. Add the mascarpone and powdered sugar, and continue mixing until you get a fluffy, firm cream.

Gelatin:
Mix the gelatin with water and let it bloom for 5–10 minutes. Then gently heat until fully dissolved and pour it in a thin stream over the mascarpone cream while mixing continuously.

Assembly:
Spread 1/3 of the cream over the biscuit layer.
Add another layer of biscuits and cream.
Repeat until you have 3 layers of cream and 4 layers of biscuits, ending with a cream layer on top.

Caramel sauce:
If making it at home:
Melt the sugar in a saucepan without stirring too much.
Once it turns golden, add the butter and stir until melted.
Pour in the warm cream and stir until smooth and glossy. Add a pinch of salt if desired. Let it cool slightly.
Pour the caramel over the top cream layer.

Decorating and chilling:
Sprinkle crushed biscuits on top for texture. Cover and refrigerate for at least 8 hours or overnight.

✅ Tip:
You can add a bit of cinnamon or vanilla extract between the layers for extra flavor.