Biscoff Cake Roll Recipe

Are you a fan of all things Biscoff? If yes, then you are in for a real treat! This Biscoff Cake Roll (No Bake) is an irresistible dessert that combines the rich, caramelized flavor of Biscoff cookies with a luscious mascarpone cream. Even better, you won’t need an oven to whip up this show-stopping cake roll. It’s perfect for any occasion, whether it’s a casual afternoon snack or a festive celebration.

In this blog post, I’ll walk you through the simple yet satisfying recipe, give you tips for the best results, and share how to decorate it beautifully with strawberries and extra cookies. Ready? Let’s dive into the magic!

Why You’ll Love This No-Bake Biscoff Cake Roll

First of all, who doesn’t love a no-bake dessert? You don’t have to worry about preheating ovens, setting timers, or cleaning up baking pans. Plus, the combination of creamy mascarpone filling and the comforting crunch of Biscoff cookies will melt in your mouth with every bite. It’s creamy, dreamy, and just the right amount of sweet.

This Biscoff Cake Roll is also extremely easy to assemble, making it a perfect choice for both beginner and seasoned home bakers. If you’re someone who loves desserts that look fancy but don’t take hours to create, this recipe will become your new favorite.

Ingredients You’ll Need

Let’s take a look at the ingredients you’ll need for this no-bake masterpiece:

For the Cookie Dough:

• 450 g Biscoff cookies

• 160 ml milk

For the Cream:

• 250 g mascarpone cheese

• 40 g granulated sugar

• 8 g vanilla sugar

• 8 g whipped cream stabilizer

• 250 ml heavy cream

For the Topping:

• 150 g Biscoff paste

For the Garnish:

• Extra Biscoff cookies

• Fresh strawberries

These simple ingredients come together to create something truly special.

Step-by-Step Instructions

Step 1: Prepare the Biscoff Cookie Dough

Start by crushing your Biscoff cookies into fine crumbs. You can use a food processor for an even, sandy texture. If you don’t have one, place the cookies in a large ziplock bag and crush them with a rolling pin.

Once the cookies are finely crushed, transfer them to a large bowl. Gradually pour in the milk and mix until you get a soft dough. The dough should be pliable but not too wet. If it’s too sticky, add a few more cookie crumbs; if it’s too dry, add a splash more milk.

Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/2 inch thick. Pop it into the fridge to firm up while you prepare the cream filling.

Step 2: Make the Creamy Filling

In a mixing bowl, combine the mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer. Beat until smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. The whipped cream stabilizer helps keep your filling firm and fluffy, ensuring the cake roll holds its shape.

Step 3: Assemble the Cake Roll

Take the chilled Biscoff dough out of the fridge. Carefully spread the cream filling evenly over the surface, leaving a small border around the edges.

Now comes the fun part: rolling! Using the parchment paper to help guide you, gently roll the dough into a tight log. Don’t rush this part; a slow and steady roll will help prevent cracks.

Wrap the rolled cake tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours, preferably overnight. This step is crucial for setting the cake and making it easy to slice.

Step 4: Add the Topping

When you’re ready to serve, gently warm the Biscoff paste until it’s pourable (you can microwave it for about 15 seconds). Pour or spread the paste generously over the top of the cake roll.

The glossy, golden topping adds a gorgeous finish and even more delicious Biscoff flavor.

Step 5: Garnish and Serve

Decorate the cake roll with crushed or whole Biscoff cookies and fresh strawberries. The strawberries not only add a pop of color but also a refreshing contrast to the rich, creamy cake.

Slice and serve! Watch as everyone’s eyes light up with the first bite.

Tips for Success

• Use cold cream: Make sure your heavy cream is straight from the fridge. Cold cream whips up faster and holds its shape better.

• Be gentle when rolling: If you notice any cracks while rolling, don’t worry. You can hide them later with the Biscoff topping and garnish.

• Chill thoroughly: Don’t skip the chilling time. It helps the cake firm up and makes slicing clean, neat pieces so much easier.

Flavor Variations

Want to put a little twist on your Biscoff Cake Roll? Here are some ideas:

• Chocolate Drizzle: Add a drizzle of melted dark chocolate over the top along with the Biscoff paste for a decadent touch.

• Nutty Crunch: Sprinkle chopped toasted almonds or hazelnuts inside with the cream filling for extra texture.

• Berry Surprise: Add a layer of finely chopped strawberries along with the mascarpone filling for a fruity surprise inside.

The base recipe is so versatile that you can easily adapt it to suit your mood and the season.

Storage Instructions

If you have leftovers (though it’s hard to imagine!), store the cake roll in an airtight container in the refrigerator. It will stay fresh for about 3–4 days.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to enjoy, thaw it overnight in the fridge.

Final Thoughts

This Biscoff Cake Roll (No Bake) is pure dessert perfection. It’s rich yet light, simple yet impressive, and incredibly delicious. Whether you’re making it for a birthday, a family gathering, or simply to treat yourself, this cake roll will not disappoint.

With just a handful of ingredients and a little bit of chilling time, you can create a dessert that looks like it came straight from a bakery. Plus, it’s a great recipe to make ahead, saving you time and stress before any event.

So grab a pack of Biscoff cookies, some mascarpone, and get ready to fall in love with every sweet, creamy bite. Trust me, once you try this no-bake wonder, you’ll want to make it again and again!

Must Try Strawberry Rose Tarts Recipe

Biscoff Cake Roll Recipe

Learn how to make an easy and delicious Biscoff Cake Roll with no baking needed! Creamy, rich, and perfect for any occasion.

Type: Dessert

Cuisine: European, No-Bake

Keywords: Biscoff cake roll, no-bake dessert, biscoff recipe, mascarpone cream, easy cake roll, no bake cake

Recipe Yield: 8–10 slices

Calories: Approximately 320 kcal per slice (varies based on serving size)

Preparation Time: 25 minutes

Cooking Time: 0 minutes

Total Time: 2 hours 25 minutes (includes chilling time)

Recipe Ingredients:

• 450 g Biscoff cookies
• 160 ml milk
• 250 g mascarpone cheese
• 40 g granulated sugar
• 8 g vanilla sugar
• 8 g whipped cream stabilizer
• 250 ml heavy cream
• 150 g Biscoff paste
• Biscoff cookies
• Fresh strawberries

Recipe Instructions:

Prepare the Biscoff Cookie Dough:

Start by crushing your Biscoff cookies into fine crumbs. You can use a food processor for an even, sandy texture. If you don’t have one, place the cookies in a large ziplock bag and crush them with a rolling pin. Once the cookies are finely crushed, transfer them to a large bowl. Gradually pour in the milk and mix until you get a soft dough. The dough should be pliable but not too wet. If it's too sticky, add a few more cookie crumbs; if it's too dry, add a splash more milk. Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/2 inch thick. Pop it into the fridge to firm up while you prepare the cream filling.

Make the Creamy Filling:

In a mixing bowl, combine the mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer. Beat until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. The whipped cream stabilizer helps keep your filling firm and fluffy, ensuring the cake roll holds its shape.

Assemble the Cake Roll:

Take the chilled Biscoff dough out of the fridge. Carefully spread the cream filling evenly over the surface, leaving a small border around the edges. Now comes the fun part: rolling! Using the parchment paper to help guide you, gently roll the dough into a tight log. Don’t rush this part; a slow and steady roll will help prevent cracks. Wrap the rolled cake tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours, preferably overnight. This step is crucial for setting the cake and making it easy to slice.

Add the Topping:

When you're ready to serve, gently warm the Biscoff paste until it’s pourable (you can microwave it for about 15 seconds). Pour or spread the paste generously over the top of the cake roll. The glossy, golden topping adds a gorgeous finish and even more delicious Biscoff flavor.

Garnish and Serve:

Decorate the cake roll with crushed or whole Biscoff cookies and fresh strawberries. The strawberries not only add a pop of color but also a refreshing contrast to the rich, creamy cake. Slice and serve! Watch as everyone’s eyes light up with the first bite.