Name: Anzac biscuit and mascarpone layer cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 300 ml thickened cream; 250 gm mascarpone; 1 tsp vanilla extract; 24 Anzac biscuits; 125 ml (½ cup) butterscotch schnapps; 10 gm unsalted butter, chopped; 1 tbsp golden syrup, plus extra to serve; 30 gm (1/3) cup rolled oats

The classic Anzac bikkie gets a serious upgrade in our individually portioned Anzac biscuit and mascarpone layer cakes. The recipe calls for Anzac biscuits to soak in cream and mascarpone, so there’s no laborious baking required. Plus, they’re a great way to get through your stash before they go stale too. Best of all? These Anzac biscuit and mascarpone layer cakes are a cinch to make.

Ingredients

300 ml thickened cream

250 gm mascarpone

1 tsp vanilla extract

24 Anzac biscuits

125 ml (½ cup) butterscotch schnapps

10 gm unsalted butter, chopped

1 tbsp golden syrup, plus extra to serve

30 gm (1/3) cup rolled oats

Method

Whisk cream, mascarpone and vanilla until thickened. Line a baking tray with baking paper. Place 6 biscuits on prepared tray. Brush with a little butterscotch schnapps. Top each with 1 tbsp cream mixture and another biscuit. Repeat until you have stacks of 4 biscuits, brushing with butterscotch schnapps and topping with cream mixture. Spread remaining cream mixture over sides and smooth to an even finish. Place in fridge for 4-6 hours or overnight.

Meanwhile, for buttered oats, melt butter and golden syrup in a small frying pan over medium heat. Add oats and cook stirring until golden (2-3 minutes). Sprinkle with a little sea salt and toss to combine. Place on a baking tray lined with baking paper and set aside to cool.

To serve, top each cake with buttered oats and drizzle with extra golden syrup to serve.

This recipe also calls for cooling (see method).
Note

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

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