No-cook choc Anzac biscuit cake recipe

5 Method Steps

Step 1

Place choc-hazelnut spread, mascarpone, cream and cocoa powder in a bowl. Use a balloon whisk to gently stir until just combined.

Step 2

Spread a little choc-hazelnut spread mixture along a rectangular serving plate.

Step 3

Spread 1 side of each biscuit with some of the remaining choc-hazelnut spread mixture. Starting from one end, stand 1 biscuit on its edge on the choc-hazelnut spread mixture on the serving plate. Sandwich with another biscuit. Repeat with remaining biscuits to form a log.

Step 4

Spread remaining choc-hazelnut spread mixture over top and side of log. Loosely cover with plastic wrap. Place in the fridge for 8 hours or overnight to chill.

Step 5

Cut the cake diagonally into slices to serve.