I was talking to my grandmother and sister, working out the Christmas menu, and my sister said "I don't care what else you make, but I want biscuit cake." I've had several other people ask for the recipe, and I'm happy to oblige!
The original recipe can be found here. While this biscuit cake was still not exactly what we had on our trip to Bulgaria last October, it was the closest I could find, and adding Nutella to a recipe is never a bad thing, right? I also modified the recipe to exclude the alcoholic Bailey's Irish Cream because, well, I was serving it to my kids and it's a no-bake recipe. I also doubled the recipe to fill the trifle bowl.
2 packages of biscuits (I used a specialty brand I found at Kroger, on the cookie aisle)
2 packages mascarpone cheese (with the specialty cheese)
8 oz. heavy whipping cream8 oz. milk4 oz. Bailey's Irish Cream-flavored coffee creamer1 3/4 c. confectioner's sugar1 tsp. pure vanilla extract1 jar NutellaChocolate (grated for garnish)
Chocolate roses (optional, added for Viktorya's birthday to represent Bulgaria)
1. Whip the heavy cream in a large bowl. Add mascarpone cheese, vanilla extract, and 1 c. of confectioner's sugar. Mix well.
2. In another bowl, mix together the milk, Irish Creme-flavored creamer, and 3/4 c. sugar. Dip cookies in the milk mixture, for 10-20 seconds, depending on the thickness of the cookies. You don't want them to fall apart, but you do want them a little soft.
3. Place one layer of biscuits in the trifle bowl. Spread a layer of Nutella over them, followed by a layer of the mascarpone and cream mixture.
4. Repeat the steps until the biscuits and cream mixture are used up. I had probably 4-5 layers.
5. Garnish with shredded chocolate.
6. Place in the fridge for a couple of hours or overnight. Serve cool.