Dessert
Greek Icebox Cake with Petit Beurre Biscuits (Biskotoglyko)
- Total timeTotal
- 20′
- ServingsServings
- 9
Biskotoglyko, as we call it in Greece, is the easiest icebox cake, and it fits every moment of the day: in the afternoon with coffee, or in the morning for a sweet start. When we were kids we made it every summer on the island, and now I keep the tradition and make it for my own family.
Biskotoglyko, as we call it in Greece, is the easiest icebox cake, and it fits every moment of the day: in the afternoon with coffee, or in the morning for a sweet start. When we were kids we made it every summer on the island, and now I keep the tradition and make it for my own family.
This no-bake dessert with petit beurre biscuits and chocolate sprinkles is my memory of the ultimate summer treat, and now I am sharing it with you.
Step by step
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The recipe
Greek Icebox Cake with Petit Beurre Biscuits Recipe
Total time 20′ · 9 servings
Ingredients
Method
- Fill a cup halfway with milk, and pour the rest of the milk into a pot to warm over medium heat.
- Once the milk is warm, add the sugar and stir from time to time.
- Add the custard powder to the cup of milk and stir well until fully dissolved.
- When the milk is hot, take it off the heat and stir in the custard mixture.
- Stir well and put the pot back on the heat. Keep stirring, and in a short while the cream will thicken and be ready.
- Break the couverture into small pieces and put it in a large bowl. Add half of the cream and whisk until the chocolate cream is smooth and even.
- In a square container or baking dish of about 25 x 25 cm, arrange a layer of petit beurre biscuits, then slowly and carefully pour the chocolate cream on top.
- Wait a few minutes for it to cool slightly, then carefully add another layer of biscuits.
- Finish the biskotoglyko with the vanilla cream and sprinkle the chocolate sprinkles on top.
- Once it reaches room temperature, chill it in the fridge overnight and wait patiently for the next morning.
