Milk and Biscuit Cake

The milk and biscuit cake is a simple and tasty dessert, much appreciated for its ease of preparation and its sweetly reassuring flavor. Here is the recipe with a small Italian touch - we could use, for example, Oro Saiwa type biscuits or, for an extra crunchy layer, Cantuccini type biscuits.

Ingredients

• 500 ml milk
• 250 g mascarpone
• 150 g sugar
• 300 g dry biscuits (Oro Saiwa type)
• Bitter cocoa powder for dusting
• Cold espresso coffee (optional)
• Coffee or chocolate liqueur (optional, for adults)

Preparation

1. Start by heating the milk without bringing it to a boil and add the sugar, stirring to dissolve it completely.
2. In a separate bowl, work the mascarpone with a spatula or electric mixer until creamy.
3. Add the warm milk with sugar to the mascarpone, stirring gently until you obtain a homogeneous cream.
4. If you wish to add a touch of flavor and it is not intended for children, you can incorporate some coffee or chocolate liqueur into the cream.
5. Lightly dip the biscuits in cold espresso coffee; this step is optional but will give a bolder taste to your cake.
6. In a rectangular or square mold, alternate layers of biscuits and cream, starting and ending with a layer of cream.
7. Let it rest in the refrigerator for at least 4 hours, better if overnight, to allow the flavors to blend well.
8. Before serving, dust with bitter cocoa powder.

Trivia

This cake is a variant of the more famous charlotte or trifle and is part of those “save dinner” recipes precisely for its practicality. With its simple and homemade origins, this dessert has become a classic loved by young and old alike. And remember: if you have biscuits or leftover dry sweets, you can reincorporate them into this dessert for a personal touch and to avoid waste in the kitchen.