Mosaiko is a mouthwatering Greek “no bake cake” that will definitely become a favourite go-to recipe when entertaining- as it can be prepared a day ahead- making it the perfect dessert when hosting! 

Ingredients 

  • 250 x grams Petit Beurre biscuits
  • 150 x grams unsalted butter, room temperature
  • 250 x grams dark chocolate, extra for garnishing
  • 110 x grams icing sugar
  • 200 x grams walnuts, chopped
  • 1 x cup full cream milk
  • 3 x tablespoons liqueur, of your choice

Method 

  • Cut dark chocolate into small pieces and place in a bowl.
  • Place milk in a small saucepan and bring to a boil.
  •  Pour hot milk into bowl with dark chocolate and stir with wooden spoon until chocolate has completely melted. Set aside.
  •  Cut butter in to a few small pieces and place in a large bowl with icing sugar. Whisk together with a hand mixer, till butter becomes fluffy and is well combined with icing sugar.
  • Crumble biscuits into butter mixture and also add walnuts and liqueur.
  • Pour over melted chocolate and combine all ingredients until chocolate has covered entire biscuits and walnuts.
  • Pour mixture into a cling wrap lined rectangle baking tin and cover entire cake with cling wrap.
  • Place in fridge (not freezer) for 4 hours to set.
  •  Take out of fridge and place on serving plate.
  • Grate dark chocolate pieces on top of cake and serve.

*Recipe and Image by IN+SIGHTS GREECE © (Copyright)

Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.

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