Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

Mosaiko recipe (Greek Chocolate Biscuit Dessert)

For all the chocolate lovers out there, this mouthwatering all-weather Greek chocolate and biscuits dessert (Mosaiko) is made for you!

Deliciously soft, creamy and with a crunchy bite. And best of all? It is ready to serve in only 10 minutes!

Mosaiko – A delicious Greek chocolate and biscuits no-bake dessert!

Mosaiko, also known as “Kormos” is a deliciously simple, no-bake chocolate dessert, which is very popular in Greece, in particular with busy families! It is made of crushed biscuits covered in chocolate and then formed into a “salami” shaped log.

In Greek. the name Mosaiko literally means “mosaic”, and, looking at this dessert it’s clear why! When cut, the biscuits and chocolate resemble a mosaic! Also called “Kormos” which, in Greek means a log, with that name being inspired from its long tubular shape!

Mosaiko recipe (Greek Chocolate Biscuit Dessert)


Traditional Mosaiko key preparation steps and tips

Mosaiko is a super simple recipe to make. All you need to do is:

  1. Crush the biscuits
  2. Prepare your meringue
  3. Prepare your chocolate mixture
  4. Combine and shape

Tips to prepare your Mosaiko meringue: If you haven’t made meringue before, there are three things to be careful off. Firstly, you’ll need to have either a hand mixer or a stand mixer at hand.

While you can make meringue just by hand, I find it quite tiresome, as you’ll be mixing for a while before the eggs fluff up.

Mosaiko (Greek Chocolate and Biscuits Dessert) meringue

Crack your eggs and separate the whites from the yolks. You can use the egg shells as a little “spoon” to hold the egg yolk inside! Add a pinch of salt and sugar to your egg whites. Salt helps the eggs stiffen up and form peaks!

With your hand or stand mixer and its whisk attachment, whisk the egg white – salt – sugar mixture until they have formed soft peaks.

A soft peak is when you remove the whisk and the egg whites are fluffy but solid like the picture below! Be careful not to over-mix as the eggs will become stiff and break down into liquid!

Prepare your Mosaiko chocolate and combine: In this Mosaiko (Greek chocolate and biscuits dessert) I’m using cocoa powder and butter to make the chocolate mixture. I find this gives the Mosaiko a velvety texture and makes it super easy to cut.

However if you lust for more chocolate, feel free to experiment by adding 100g/3.5oz of melted dark chocolate in the butter cocoa mixture! It will taste richer but it will also be a bit more solid when cold!

What to serve your Mosaiko (Greek chocolate and biscuits log) with

I absolutely love serving my Mosaiko on its own together with a traditional Greek coffee! It also pairs excellently with scoop full of vanilla ice-cream!

If you love no bake chocolate desserts, then my no bake Mosaiko cake variation, my Greek style yoghurt chocolate mousse with crushed biscuits are made for you! And if you simply want the most decadent chocolate cake, then my delicious sokolatopita (Greek Chocolate cake) is to die for!

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Mosaiko recipe (Greek Chocolate Biscuit Dessert)

Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Total Time: 10 minutes
  • Yield: 10 portions 1x
  • Category: Dessert
  • Cuisine: Greek


For all the chocolate lovers..A mouthwatering all-weather Greek chocolate and biscuits dessert (Mosaiko)! Soft, creamy and with a crunchy bite.. And best of all? Ready in 10 minutes!


  • 250g unsalted butter, melted (9 ounces)
  • 200g icing sugar (7 ounces)
  • 3 tbsps cocoa powder
  • 2 eggs extra fresh, free range eggs (separated into whites and yolks)
  • 2 tbsps cognac or orange juice
  • 1 tsp vanilla extract
  • 300g Petit beurre, crushed (11 ounces)
  • a pinch of salt
  • a pinch of sugar


  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). You can use either pasteurised eggs or pasteurise them before using them.
  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. 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.
  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.


  • Serving Size: 1 piece
  • Calories: 374kcal
  • Sugar: 22.6g
  • Sodium: 538.9mg
  • Fat: 24.2g
  • Saturated Fat: 14.2g
  • Unsaturated Fat: 8.3g
  • Trans Fat: 0g
  • Carbohydrates: 37.1g
  • Fiber: 1.2g
  • Protein: 4.1g
  • Cholesterol: 91mg

Recipe image gallery:

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  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!”

  2. This looks wonderful. And fun to make! Thanks!

  3. What type of biscuits do you use?

    • Eli K. Giannopoulos

      I’m using plain biscuits, specifically petit beurre, but any plain regular biscuit would work!

  4. Betty Prochaska

    At the beginning of this recipe it shows a picture of a cake roll, but no directions on how to get it in a roll. The finished product shows it as a cake. I would like to make it into a roll, how do I do that? It looks like it would be delicious. Thanks.

    • Eli K. Giannopoulos

      You need to 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 roll the edges together and form the mix into a sausage 🙂

  5. Can you make this without the egg?

    • Eli K. Giannopoulos

      I’ve never tried it without – it could work but you’ll need to add a lot more chocolate so that it sets.

  6. Christina V

    Wanted to make this for Easter. Can I prepare this today and keep in the fridge for 2 days?

  7. Michael Matchunis

    What step does the Cognac or OJ get added into the recipe? I didn’t see it in the recipe. I added the OJ in step 3 last time I made it, but want to confirm if my wife was right. Very tasty recipe, thank you!

  8. Shenga2 (I never show my real name)

    My mum is Russian and she always did this on the new year (as a tradition). Today, I was searching Greek desserts and this popped up. I told her that this is Grek and she was like “Noooooooooooo!!! That cannot be!”
    (she always thought that it was Russian))))))

  9. Even though I’ve done it for years, “they” tell us now to NOT eat raw egg. I guess in Greece, they still do.

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