These no-bake mini cakes are the perfect make-ahead dessert. Simply layer the golden syrup cream over store-bought Anzac biscuits and pop in the fridge. Once you’re ready to serve, decorate with crushed bikkies and more syrup.
717 calories per serve
300ml ctn thickened cream
250g tub mascarpone
2 tbsp golden syrup, plus extra, to serve
20 Anzac biscuits
4 Method Steps
Step 1Use electric beaters to beat the cream(300ml ctn thickened cream), mascarpone (250g tub mascarpone) and golden syrup (2 tbsp golden syrup, plus extra, to serve) in a bowl until soft peaks form. Beat for an additional 30 seconds until slightly firmer.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Place 6 Anzac biscuits on a baking tray. Top each with 1 tablespoonful cream mixture. Repeat layering to make six 3-biscuit stacks. (You will have 2 biscuits leftover to decorate).
Step 3Spread remaining cream mixture over stacks until completely coated. Run a small palette knife, in upward strokes, around the outside of each stack. Place in the fridge for 6 hours or overnight.
Step 4To serve, use an egg lifter to transfer the cakes to serving plates. Coarsely chop remaining biscuits and scatter over top of cakes to decorate. Drizzle with extra golden syrup to serve.
Nutrition per Serving