Portuguese Maria Biscuit Cake Recipe: Easy Coffee No-Bake
This authentic Portuguese Maria biscuit cake recipe is the definitive answer for those seeking a sophisticated, no-bake dessert with deep espresso notes. Known traditionally as bolo de bolacha maria, this chilled treat layers buttery crushed biscuits with a velvety coffee-infused cream. It provides a perfect balance of textures and bold flavor, making it a premier Portuguese coffee cake recipe for any occasion.
Ingredients
Directions
- Chop the Maria biscuits into a fine grind and add the melted butter.
- Knead well and place it on the bottom of a 22 cm (9 inch) diameter pie pan lined with parchment paper and refrigerate for 30 minutes.
- Dissolve the instant coffee powder in the hot espresso and let it cool down.
- Whisk the cream firmly, add the gelatin soaked in cold water and melted in the microwave, always beating.
- Add the condensed milk, the vanilla extract and wrap well.
- Add the cold coffee and mix very well.
- Pour it into the pan with the biscuit base and refrigerate overnight.
- At the time of serving, unmold from the pan, eliminating the parchment paper and cover it with grated biscuits and garnish it with coffee beans.
Adapted from a Recipe by: blog.giallozafferano
Nutritional Facts (Per Serving)
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