Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

Posted in ***Most liked recipes***, 40 minutes or less, Beginner, Comfort food, Desserts, Heartwarming dishes, Mainland Greece, No bake desserts, November top-10 recipes, Our hand picked recipes, Quick Meals: Ready in 20 minutes or less Originally published on Last updated on By Cuisine: Greek

Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

For all the chocolate lovers ..Α mouthwatering all-weather Greek chocolate and biscuits dessert (Mosaiko)! Soft, creamy and with a crunchy bite..Prepare it for your family and friends in only 10 minutes; serve with some vanilla ice-cream and enjoy!

Ingredients

  • 250g unsalted butter, melted (9 ounces)
  • 200g icing sugar (7 ounces)
  • 3 tbsps cocoa powder
  • 2 eggs (separated into whites and yolks). If you are buying eggs in the US it is recommended that you pasteurise them by placing them in a saucepan filled with water and fitted with a thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
  • 2 tbsps cognac or orange juice
  • 1 tsp vanilla extract
  • 300g Petit beurre, crushed (11 ounces)
  • a pinch of salt
  • a pinch of sugar


Instructions

  1. To prepare the mosaiko, separate the eggs into whites and yolks.
  2. 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).
  3. 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.
  4. Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the fridge or the freezer for 1-2 hours.
  5. 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.

Recipe image gallery:

 
 

One Comment

  1. To Dawn (what a great name!) Mitropoulos – this isn’t a hugely popular sweet in Greece, but it is definitely something they make. A woman there showed me how to make it 30, 35 years ago. So it’s at least that old. Enjoy! And when you serve this to your “pethera,” be sure to tell her, “Kali orexi!”

Leave a Comment

Your email address will not be published. Required fields are marked *

*