This classic Greek Mosaiko recipe creates a no-bake chocolate dessert that’s both elegant and effortless. Ready in just 10 minutes, this beloved treat combines rich chocolate with crunchy biscuits for a mosaic-like appearance when sliced.
Each decadent piece delivers the perfect balance of textures and sweet satisfaction, making it an ideal choice for special occasions or weekend indulgences.
With its impressive presentation and minimal preparation time, this Greek chocolate biscuit dessert is bound to become your go-to recipe.
Ingredients
- Unsalted Butter: 250g, melted and slightly cooled
- Icing Sugar: 200g, sifted for smoothness
- Cocoa Powder: 3 tablespoons, high-quality for best flavor
- Eggs: 2 extra fresh, separated into whites and yolks
- Cognac or Orange Juice: 2 tablespoons, for enhanced flavor
- Vanilla Extract: 1 teaspoon, pure
- Petit Beurre: 300g, crushed into medium-sized pieces
- Salt: A pinch, to enhance flavors
- Sugar: A pinch, for meringue stability
Instructions
- Egg Preparation: Carefully separate eggs into whites and yolks, ensuring no yolk contamination
- Make Meringue: Beat egg whites with salt and sugar until foamy, add 35g icing sugar and whip until glossy peaks form
- Chocolate Base: Combine melted butter, icing sugar, cocoa powder, and vanilla in a large bowl
- Combine Mixtures: Fold in egg yolks, then gently incorporate meringue using circular motions
- Add Biscuits: Mix in crushed Petit Beurre until well combined
- Shape & Set: Transfer to a lined baking tin, roll into a log shape using cling film, and refrigerate 1-2 hours
- Serve: Remove plastic wrap, slice, and serve with vanilla ice cream
Cooking Techniques
Making mosaiko is all about getting those egg whites just right! The key to perfect meringue is using a super clean bowl and whisk – any tiny bit of grease or water can stop your whites from fluffing up nicely.
When you’re whisking, watch for that magical moment when your meringue forms pretty peaks that hold their shape. And here’s a friendly tip: room temperature eggs whip up much better than cold ones!
Storage Tips
Your mosaiko will stay fresh and tasty in the fridge for up to 5 days. Keep it wrapped tightly in plastic wrap to protect its shape and prevent it from picking up any flavors from other foods.
Want to make it ahead? You can freeze mosaiko for up to 2 months – just wrap it well and let it thaw in the fridge overnight before serving.
The texture will be best if you bring it to room temperature about 15 minutes before slicing.
Variations & Substitutions
Love trying new flavors? You can switch things up by using different types of cookies – digestive biscuits or graham crackers work beautifully too!
Not a fan of cognac? Orange juice adds a lovely fruity twist, or try almond extract for a nutty spin.
For extra texture, mix in some chopped nuts or dried fruit. If you’re making this for kids, just skip the cognac and use orange juice instead.
Serving Suggestions
While mosaiko is wonderful on its own, serving it with a scoop of vanilla ice cream makes it extra special!
Try drizzling each slice with a little warm chocolate sauce, or add some fresh berries on the side. A light dusting of cocoa powder or powdered sugar on top makes it look beautiful.
For a fun party presentation, cut it into bite-sized pieces and serve on a pretty platter with mint leaves.
Mosaiko (Greek Chocolate and Biscuits Dessert)
Equipment
- Mixer
- Rectangular baking cake tin
Ingredients
Main Ingredients
- 250 g unsalted butter, melted (9 ounces)
- 200 g icing sugar (7 ounces)
- 3 tbsp cocoa powder
- 2 extra fresh, free range eggs (separated into whites and yolks)
- 2 tbsp cognac or orange juice
- 1 tsp vanilla extract
- 300 g Petit beurre, crushed (11 ounces)
- 1 pinch salt
- 1 pinch sugar
Instructions
- To prepare the mosaiko, separate the eggs into whites and yolks.
- Add the egg whites, a pinch of salt and a pinch of sugar in the mixer’s bowl. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until white and foamy. Add 35g icing sugar and whisk until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). You can use either pasteurised eggs or pasteurise them before using them.
- In the meantime melt the butter. Pour the melted butter into a large bowl, add the icing sugar, the cocoa powder, the vanilla extract and whisk to combine. Add the egg yolks and whisk. Add the meringues and blend with light circular movements. At the end add the crushed biscuits and mix.
- Pour the mixture on a rectangular baking cake tin lined with some cling film. Shape the mixture into a long strip, then take the cling film out and roll the edges together to form into a sausage. Place in the fridge or the freezer for 1-2 hours until set.
- Turn the form upside down onto a platter; remove the plastic wrap and serve the mosaiko in slices with some vanilla ice cream. Store in the fridge.