Craving a delicious dessert but don’t have the time (or desire) to turn on the oven? This mascarpone cream and biscuit cake is the perfect solution. It’s the classic “homemade” recipe, one that smells of family and shared snacks, capable of bringing together everyone from grandparents to grandchildren.
Its beauty lies in its simplicity: no complicated techniques or professional tools needed. It’s such an intuitive and fun dessert to assemble that you can even have your kids help you! For them, it’ll be like building a delicious tower, alternating layers of soaked biscuits with clouds of soft cream.
Just a few wholesome ingredients and some time resting in the fridge are enough to get a creamy and irresistible result, ideal to serve directly in a dish at the center of the table. Get your teaspoons ready, because one bite leads to another!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Coffee Cream and Biscuit Ingredients
- 10.6 oz dry biscuits
- 1 cup cup fresh liquid cream
- 5.3 oz mascarpone
- 0.4 cup coffee (or milk)
- 3.5 oz powdered sugar
- 3 sheets gelatin sheets
Coffee Cream and Biscuit Preparation
Soak the gelatin sheets in a bowl of cold water for about 10 minutes until they soften. Meanwhile, heat two tablespoons of cream (taken from the total) in a saucepan; squeeze the gelatin well, dip it in the hot cream, and stir until completely dissolved. Let cool slightly.
In a large bowl, beat the mascarpone with the powdered sugar using a whisk until creamy. In another bowl, whip the fresh cream to stiff peaks. Gently fold the cream into the mascarpone, using an upward motion. Finally, incorporate the dissolved gelatin (now lukewarm) evenly.
Take a rectangular dish. This is where the kids can shine:
Quickly dip the dry biscuits in the milk (or coffee) and create a compact layer at the bottom of the dish.
Pour half of the mascarpone cream on top and level it with a spoon.
Make a second layer of soaked biscuits.
Cover with the remaining creamTake the remaining biscuits and have fun breaking them with your hands coarsely. Spread them over the entire surface of the dessert for a rustic and crunchy touch. Place the dish in the refrigerator for at least 4 hours (better if overnight) so that the gelatin does its work and the flavors blend perfectly.
Extra tip: For an even more indulgent effect, you can add chocolate chips between each layer!
Now you have to decide whether to leave the coffee cream and biscuit cake in the refrigerator to eat it very cold but not frozen, or put it in the freezer for at least an hour to then cut it into slices and eat it as a semifreddo and..
ENJOY YOUR MEAL
Annatorte recommends
The coffee cream and biscuit cake is excellent by the spoon like a pudding, but it will make a great impact served cold from the freezer as an excellent end-of-meal dessert in slices.
You can substitute mascarpone with ricotta for a lighter result.
Storage
The coffee cream keeps in the fridge for 3 days in an airtight container. In the freezer, for at least 2 months.
