Chocolate and Biscuits Dessert (Greek Mosaiko)

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. 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.

9 oz unsalted butter, melted (250 g)
7 oz confectioners' sugar (200 g)
3 Tbsp. cocoa powder
2 eggs extra fresh, free range eggs, separated into whites and yolks
2 Tbsp. cognac or orange juice, freshly squeezed
1 tsp. pure vanilla extract
11 oz petit beurre, crushed (300 g)
1 pinch sea salt
1 pinch sugar

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 35 g 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.

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.

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.

Makes 10 servings.