Hey there, fellow dessert lovers! 😊 Are you ready to discover one of Turkey’s most beloved treats? Let me introduce you to Mozaik Pasta – a stunning no-bake cake that’s as beautiful as it is delicious. This isn’t just any ordinary dessert; it’s a mosaic of flavors that’ll have you coming back for seconds (and thirds, but who’s counting?).
What Makes Mozaik Pasta So Special?
Picture this: layers of tender biscuits soaked in a rich, chocolatey mixture, all topped with a glossy ganache that practically begs you to dive in. The name “Mozaik Pasta” originates from its gorgeous mosaic-like appearance when sliced – the beautiful biscuit pieces create the most Instagram-worthy patterns. 📸
The best part? You don’t need to be a master baker to nail this recipe. Trust me, even if you’re the type who burns water (we’ve all been there!), this Mozaik Pasta is doable.
Gathering Your Mozaik Pasta Ingredients
Before we dive into the fun part, let’s round up everything you’ll need for this amazing Mozaik Pasta:
For the Base:
- 300g petit beurre biscuits (about 1.5 packages)
- 250ml milk (1.5 cups)
- 25g cocoa powder (2.5 tablespoons)
- 75g butter
- 100g powdered sugar (1/2 cup)
For the Gorgeous Ganache Topping:
- 200ml heavy cream
- 120g dark chocolate, chopped
Note: All measurements use a 200ml cup as standard
Creating Your Mozaik Pasta Masterpiece
Step 1: Making the Chocolate Base 🍫
Start by combining your milk, powdered sugar, and cocoa powder in a saucepan. Give it a good whisk and cook over medium heat until everything’s beautifully combined. Once it’s ready, add that butter and stir until it melts completely – you’ll have this gorgeous, glossy chocolate mixture that smells absolutely divine!
Step 2: The Biscuit Magic
Here’s where your Mozaik Pasta starts coming together! Break those petit beurre biscuits into bite-sized pieces (don’t worry about being too precise – rustic is beautiful here). Pour your warm chocolate mixture over the broken biscuits and gently fold everything together. You’ll see those biscuit pieces getting coated in that rich, chocolatey goodness!
Step 3: Assembly Time
Now comes the satisfying part! In your serving dish, create your first layer by arranging some of the chocolate-coated biscuits at the bottom. Spread half of your mixture evenly, making sure to press down gently and seal those edges well (this prevents our ganache from sneaking underneath later).
Add another layer of biscuits on top, then spread the remaining mixture. Pat yourself on the back – your Mozaik Pasta base is ready! 🎉
Step 4: The Show-Stopping Ganache
Time for the pièce de résistance! Pour your heavy cream into a saucepan and heat it until it just starts to simmer (don’t let it boil). Remove from heat and add your chopped dark chocolate. Let it sit for a minute, then stir until you have this silky, glossy ganache that’s pure perfection.
Pro tip: Let that ganache cool to room temperature before pouring it over your Mozaik Pasta. If it’s too hot, those biscuits will absorb all the sauce, and we want that beautiful glossy top!
Step 5: The Waiting Game (Worth Every Minute!)
Pour your cooled ganache over your Mozaik Pasta and refrigerate for 3-4 hours. I know, I know – waiting is the hardest part! But trust me, this chilling time is what transforms your creation into the perfect slice-able dessert.
Serving Your Mozaik Pasta
When you finally slice into your Mozaik Pasta, you’ll be rewarded with those gorgeous mosaic patterns that give this dessert its name. Each piece tells its own story with unique biscuit arrangements – no two slices are ever the same!
Why You’ll Fall in Love with This Recipe 💕
This Mozaik Pasta is honestly foolproof. Even if you’re convinced you’re hopeless in the kitchen, this recipe will prove you wrong. It’s:
- No-bake friendly – perfect for hot summer days
- Beginner-friendly – seriously, anyone can master this
- Make-ahead perfect – tastes even better the next day
- Crowd-pleasing – watch it disappear at parties!
Final Thoughts
There’s something magical about Mozaik Pasta that goes beyond its incredible taste. Maybe it’s the anticipation as it chills, or perhaps it’s that moment when you reveal those beautiful mosaic patterns with each slice. Whatever it is, this Turkish treasure deserves a permanent spot in your dessert repertoire.
So go ahead, give this Mozaik Pasta recipe a try! I promise you’ll be amazed at what you can create with just a few simple ingredients and a little patience. Your friends and family will think you’re a dessert genius, and honestly? You kind of will be! 😉
Happy baking (or should I say, happy no-baking)! 🍰✨
Print
Mozaik Pasta: A No-Bake Turkish Delight That’ll Steal Your Heart 🍰
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Turkish
- Diet: Vegetarian
Description
A stunning no-bake Turkish dessert featuring layers of chocolate-soaked biscuits topped with glossy ganache, creating beautiful mosaic patterns when sliced.
Ingredients
- 300g petit beurre biscuits (about 1.5 packages)
- 250ml milk (1.5 cups)
- 25g cocoa powder (2.5 tablespoons)
- 75g butter
- 100g powdered sugar (1/2 cup)
- 200ml heavy cream
- 120g dark chocolate, chopped
Instructions
- In a saucepan, combine milk, powdered sugar, and cocoa powder. Cook over medium heat until well combined.
- Add butter to the mixture and stir until completely melted and smooth.
- Break petit beurre biscuits into bite-sized pieces.
- Pour the warm chocolate mixture over the broken biscuits and fold gently to coat.
- Create the first layer by arranging chocolate-coated biscuits in your serving dish, pressing down gently and sealing edges well.
- Add another layer of biscuits on top, then spread the remaining mixture evenly.
- Heat heavy cream in a saucepan until it just starts to simmer, then remove from heat.
- Add chopped dark chocolate to the hot cream and let sit for 1 minute, then stir until smooth and glossy.
- Let ganache cool to room temperature, then pour over the biscuit layers.
- Refrigerate for 3-4 hours until set.
- Slice and serve, revealing the beautiful mosaic patterns.
Notes
- Let ganache cool to room temperature before pouring to prevent biscuits from absorbing all the sauce
- Press edges well when layering to prevent ganache from leaking underneath
- No two slices will look the same due to the random biscuit arrangement
- Tastes even better the next day
- Perfect make-ahead dessert for parties
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 385
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Mozaik Pasta, Turkish dessert, no-bake cake, chocolate dessert, biscuit cake, ganache, mosaic cake, petit beurre, easy dessert, refrigerator cake
Have you tried making Mozaik Pasta before? I’d love to hear about your experience in the comments below!