Mosaiko: The Mosaic Treat - Greece


A Sweet with Ancient Inspiration

While Mosaiko is a modern Greek dessert, its name is inspired by something much older—ancient Greek mosaics. These stunning artworks were made of colorful stones, glass, or tiles arranged into beautiful patterns on floors and walls. Greeks have always had a love for art and detail, even in their food!

In the 20th century, home bakers in Greece created this no-bake chocolate log, mixing broken biscuits into a rich chocolate base. When sliced, the dessert revealed mosaic-like patterns inside—just like those ancient masterpieces! That’s why it’s called Mosaiko.

Also nicknamed Kormos ("log" in Greek) because of its shape, it became a beloved treat at family gatherings and summer holidays—especially because it didn’t need an oven!
 

 


15 Mins Prep + 3 Hours Chill
10 Slices  |  Easy


Ingredients

  • 200g (about 7 oz) Petit Beurre biscuits or any tea biscuits
  • 120g (1/2 cup) unsalted butter, melted
  • 120ml (1/2 cup) evaporated milk
  • 50g (1/2 cup) powdered sugar
  • 25g (1/4 cup) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • (Optional) 1 tbsp cognac or liqueur (for adults only)
  • (Optional) Melted chocolate for topping or powdered sugar for dusting

"The Sweet That Looks Like Art!"


Mosaiko means “mosaic” in Greek—just like the colorful tiles in ancient Greek art. This dessert gets its name from how the broken cookies inside look like little mosaic pieces when you slice it!

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Steps – Kid-Friendly Instructions

  1. Crumble the cookies!
    Break the biscuits into small chunks (not crumbs). Use your hands—it’s fun!

  2. Mix the chocolate base.
    In a big bowl, combine the melted butter, cocoa, powdered sugar, evaporated milk, and vanilla. Stir until smooth.

  3. Combine the pieces.
    Add the biscuit chunks into the chocolate mixture. Stir gently to coat everything evenly. (Add the optional liqueur here if using).

  4. Shape your mosaic.
    Lay out a large piece of plastic wrap or parchment paper. Pour the mix in the center and shape it into a log (like a salami).

  5. Wrap and chill.
    Wrap it tightly and place in the fridge for at least 3 hours, or until firm.

  6. Slice and admire!
    Unwrap your Mosaiko and cut it into slices. You’ll see a mosaic of cookie pieces in every bite! Dust with powdered sugar or drizzle with chocolate if you like.