James Moffat
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
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
