No-Bake Biscuit Roll with Mascarpone and Cream

This No-Bake Biscuit Roll is the ultimate quick dessert—made with just a few simple ingredients like soft mascarpone, whipped cream, and classic tea biscuits. It's perfect for hot days when you want a creamy treat without turning on the oven. Whether you’re hosting guests, making something sweet for the kids, or just craving an easy indulgence, this dessert is always a hit.

What Is the No-Bake Biscuit Roll?

This Italian-inspired dessert, sometimes called rotolo di pavesini, is a creamy, cold dessert made by layering biscuits softened in milk and filled with a whipped mascarpone cream. It's rolled up using plastic wrap into a beautiful, sliceable log. Popular across Italian households, it's a no-fuss comfort dessert often enjoyed at birthdays, potlucks, or as a summer treat.

Why Everyone Will Love This Recipe

• No baking required—a lifesaver in summer!
• Kid-friendly and crowd-pleasing, with a soft and creamy filling.
• Elegant but easy, making it perfect for last-minute entertaining.
• Great way to use Pavesini or ladyfinger-style biscuits for a twist on tiramisu.
• Can be prepared ahead and chilled for stress-free serving.

Cooking Tips

1. Use cold cream straight from the fridge—this helps it whip better.
2. Don’t soak the biscuits too long—a quick dip in milk is enough or they’ll get soggy.
3. You can add a bit of vanilla extract or coffee to the milk for flavor.
4. Want extra decadence? Sprinkle cocoa powder or drizzle melted chocolate before rolling.
5. For a firmer texture, freeze it for 1 hour instead of chilling for 3.

Frequently Asked Questions

Can I use ladyfingers instead of Pavesini?

Yes! Ladyfingers (Savoiardi) work well—just adjust the size of your rectangle as they’re larger.

How long should I chill it before serving?

Ideally, 3 hours in the fridge. If you're short on time, pop it in the freezer for about 1 hour.

Can I add chocolate or fruit to the filling?

Absolutely. Chopped strawberries or mini chocolate chips are great mix-ins for added texture.

What milk should I use to dip the biscuits?

Whole milk is best for richness, but any milk works—even non-dairy alternatives.

Can I make this ahead of time?

Yes! You can prepare it a day in advance—just keep it well-wrapped in the fridge.

What if I don’t have a piping bag?

No problem—just use a spoon or spatula to spread the filling evenly across the biscuits.

How to Freeze

To freeze the roll, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month. Thaw in the fridge for a few hours before slicing. It’s best enjoyed cold, directly from the fridge, even after thawing.

How to Store

Once the biscuit roll is set, wrap it tightly in plastic wrap or store in an airtight container. Keep it in the refrigerator for up to 3 days. To serve, slice with a sharp knife and enjoy cold—no reheating needed.

How to Make No-Bake Biscuit Roll

Make the filling: In a large bowl, beat together mascarpone and powdered sugar using a hand mixer until smooth and fluffy.

Add the cream: Pour in the cold heavy cream and continue whipping until the mixture becomes thick and forms soft peaks. Set aside.

Prepare the biscuits: Quickly dip each biscuit in cold milk—just 1–2 seconds per side to avoid sogginess.

Create the base: On a piece of plastic wrap, lay out the dipped biscuits in a rectangle shape—about 5 rows of 12 biscuits.

Spread the filling: Use a spatula or piping bag to evenly cover the entire surface with mascarpone cream.

Roll it up: Starting from the long side, carefully roll the biscuits into a log, using the plastic wrap to guide you.

Chill: Seal the ends of the plastic wrap like a candy wrapper. Refrigerate for 3 hours, or freeze for 1 hour to speed things up.

Serve: Remove plastic wrap, slice thickly, and serve chilled.