The biscuits are assembled in a unique vertical-style structure and coated with alternating creams, creating beautiful striped slices when cut diagonally.
A true “mom’s recipe” dessert, simple yet impressive, perfect for making ahead.
Ingredients
Cream base
- 250 g butter, softened (not melted!)
- 350 g icing sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 tbsp cognac
- 500 ml milk (for dipping biscuits)
Chocolate cream
- 3 tbsp unsweetened cocoa powder
Base
- 2 packets Petit-Beurre biscuits
Optional topping
- 100–150 g melted dark chocolate
Instructions
1. Prepare the cream
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the icing sugar and mix until light and fluffy. Add the eggs one by one, then mix in vanilla and cognac. Beat until you obtain a smooth, stable buttercream. If it's not stable, chill for a few minutes in the fridge.
2. Divide the cream
Split the mixture into two equal parts. One part remains vanilla cream. To the second part, add cocoa powder and mix until fully combined. 👉 If needed, add 1–2 tsp of milk to loosen the chocolate cream slightly.
3. Prepare the biscuits
Warm the milk slightly (lukewarm, not hot). Dip each biscuit very quickly (about 1 second per side). They should soften slightly but still remain firm.
4. Assemble the cake (key step)
This is the traditional structure that gives the striped effect.
- Take biscuits one by one
- Spread vanilla cream on one biscuit
- Spread chocolate cream on the next
- Alternate continuously
As you go, press gently to form a compact rectangular “log” shape.
👉 The idea is to reconstruct the biscuit package shape, but filled with alternating creams.
5. Coat the cake
Cover the outside with the remaining creams. You can alternate vanilla and chocolate for a striped exterior or smooth the surface for a cleaner look. Optional: pour melted chocolate over the top.
6. Chill
Refrigerate for at least 6–8 hours, preferably overnight. This allows the biscuits to soften and the cream to set properly.
Serving, Tips & Variations
- Slice diagonally to reveal the signature striped interior of biscuits and alternating creams.
- Do not over-soak biscuits or they will break
- Use fully softened butter for a smooth cream, but if the cream is not solid enough chill for a few minutes before applying
- Chill overnight for best texture and clean slicing
- Add crushed walnuts between layers for extra crunch
- Replace cognac with orange liqueur or omit for a kid-friendly version
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