Cookie and Cream Tile is a classic grandma recipe. It’s a top-notch dessert that always brings everyone together.

The deliciousness of the cream, the sweetness of the cookies, and the sprinkling of cocoa.

An extremely easy dessert to make, born from the combination of simple, genuine ingredients always available in the pantry, without baking in the oven, to be prepared in advance for an excellent blend of flavors

The Cookie and Cream Tile is perfect when you have leftover pastry cream you want to use or when you want to choose a super easy dessert to prepare even in advance.

For the cookies, I chose a coffee soak, but you can clearly choose to further flavor it with an aromatic liqueur, like Marsala.

As for the cream, which for my recipe is a classic version flavored with vanilla bean, but clearly this is also a choice that you can customize based on your tastes.

I highly recommend using only strictly fresh ingredients for your cream, a synonym of quality for the preparation you want to achieve.

So, use fresh eggs, fresh milk.

I recommend serving this dessert fresh from the fridge and maybe making it the day before, so it’s even better.

Difficulty: Very Easy
Cost: Very Economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 8/10
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

299.11 Kcal

calories per serving

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Energy 299.11 (Kcal)
Carbohydrates 50.73 (g) of which sugars 25.14 (g)
Proteins 8.72 (g)
Fat 7.88 (g) of which saturated 2.66 (g)of which unsaturated 2.00 (g)
Fibers 5.06 (g)
Sodium 128.27 (mg)

Indicative values for a portion of 90 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 and Cream Tile

1 package dry cookies (oro saiwa or similar)
3 cups coffee (3/4 obviously sweetened)
to taste unsweetened cocoa powder
3 cups milk (room temperature)
3 eggs (whole)
3/4 cup all-purpose flour (or cornstarch)
3/4 cup sugar
1 vanilla (bean or a teaspoon of vanilla extract)

Tools

Saucepan
Piping Bag
Whisk

Steps for the Cookie Tile

Pour the milk into a saucepan and bring it to a boil with the vanilla seeds.
(I used a vanilla bean, or a tablespoon of vanilla extract is fine).
In a separate small saucepan, work the eggs with the sugar.
(I use whole eggs, both the yolk and the white).
Then add the flour, mix with the whisk to remove any lumps.
(You can replace the flour with cornstarch if desired).
Dilute the mixture with a little hot milk drizzled in.
After incorporating all the milk, return it to moderate heat.
Put it back on the heat and keep stirring; you will see the pastry cream thicken in a few seconds.
Turn off the heat, put the cream in a bowl, and cover it with cling film in contact with the cream.
Before using it, let it cool very well.
(With cling film in contact to prevent a skin from forming).
Lightly dip the cookies in the coffee one by one, arranging 8 on the tray.
(For the soak, I used three cups of lightly sweetened coffee, but you can use coffee with milk or with an addition of Marsala. If you have children, I recommend milk with sweetened cocoa powder).
Cover with a layer of pastry cream.
Form another 4/5 layers of soaked cookies and cream.
Finish the tile with the cookies.
Then take the piping bag, fill it with the remaining cream, and make dollops of cream all over the surface as per the photo.
A generous dusting of unsweetened cocoa and the tile is ready.
Store in the refrigerator and let it rest for at least 4 hours before serving.
Enjoy your meal.