Today I propose the cookie tile with cream, easy and very quick, ideal to prepare on hot days when you really don’t want to turn on the oven! Just like the no-bake yogurt cake, it’s one of those fresh and irresistible desserts that I often make in the summer: everyone loves them, and they disappear immediately!
I made this delight to celebrate my mom’s birthday, and it was an instant success: not a single slice was left! The creamy texture and delicate taste make it perfect to serve at the end of a meal or for a special snack.
The name tile derives from its compact and rectangular shape, obtained by alternating layers of cookies and cream. In this version, I chose to use Pavesini, soaked in coffee and milk, a soft diplomatic cream with chocolate chips and a generous dusting of unsweetened cocoa.
It’s a dessert that you can prepare in advance and store in the fridge, ideal for when you have guests or want something good always ready to enjoy. Fresh, creamy, and delicious: absolutely to try!
Try it too, I’m sure it will win you over at the first taste. And if you love no-bake recipes, discover also my other fresh and quick ideas perfect for summer 👉 no-bake desserts
I’ll leave you too.
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 417.85 (Kcal)
- Carbohydrates 49.52 (g) of which sugars 33.04 (g)
- Proteins 7.62 (g)
- Fat 21.24 (g) of which saturated 3.75 (g)of which unsaturated 4.63 (g)
- Fibers 2.28 (g)
- Sodium 71.79 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cookie Tile with Cream
For a loaf pan 10 x 4 inches
- 38 Pavesini (about 5 packs)
- Half cup milk
- 3 cups coffee
- as needed dark chocolate chips
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Preparing the Cookie Tile with Cream
I prepare the coffee, pour it into a bowl with the milk, and set it aside.
In a bowl, I mix the sugar, egg yolks, vanilla extract, and sifted cornstarch. I mix well with a hand whisk until smooth and homogeneous.
I pour the milk into a non-stick saucepan and bring it almost to a boil. As soon as it reaches near boiling, I gradually add it to the egg yolk mixture, stirring constantly with the whisk. I transfer everything back into the saucepan and cook over low heat, continuing to stir, until the cream thickens. It should be smooth, without lumps.
Once ready, I let the pastry cream cool completely, covering it with cling film in contact with the surface. I recommend preparing it even the day before: that way, it will be well chilled and perfect for the diplomatic cream.
Using electric whisks, I whip the fresh cream. When it is almost fully whipped, I add the powdered sugar and continue to whip until firm.
At this point, I gently fold the whipped cream into the pastry cream, a little at a time, using upward movements, until a soft, smooth, and velvety cream is obtained.I line a loaf pan with cling film, allowing it to slightly overhang the edges for easy removal.
I dip the Pavesini in the milk and coffee mix, one by one, and arrange them on the bottom of the pan to form the base of the tile.
I pour a layer of diplomatic cream, add some chocolate chips, then proceed with another layer of soaked cookies, cream, and chocolate chips. I continue until all the ingredients are used, finishing with a layer of cream.
I cover well with cling film and transfer the pan to the freezer for at least 4-5 hours, so the dessert sets and will be easy to cut into slices.
After the chilling time, I turn it onto a serving plate, remove it from the pan, sprinkle with unsweetened cocoa powder, and serve.
Storage and Tips
The cookie tile with cream keeps perfectly in the refrigerator, well covered with cling film or in an airtight container, for 2-3 days.
You can also prepare it in advance and keep it in the freezer: just take it out 20-25 minutes before serving: this way it will be of the ideal consistency, easy to slice, and pleasantly fresh on the palate.
You can also decorate it at the last minute with dollops of cream or some crumbled Pavesini for an extra touch!
You can also prepare it in advance and keep it in the freezer: just take it out 20-25 minutes before serving: this way it will be of the ideal consistency, easy to slice, and pleasantly fresh on the palate.
You can also decorate it at the last minute with dollops of cream or some crumbled Pavesini for an extra touch!
Questions and Answers
Can I use other cookies instead of Pavesini?
Yes, you can use ladyfingers, digestive biscuits, or light dry cookies. The important thing is that they are thin and can be soaked.
Can I use only pastry cream?
Yes, but with cream, it becomes lighter and fluffier. If you prefer, you can also try with mascarpone and cream.
Can the tile be prepared in advance?
Certainly! You can prepare it even the day before and keep it in the fridge. If you freeze it, remember to take it out about 20-30 minutes before serving.
