Grandpa’s Cup cold cake, a fresh and quick recipe, a dessert without an oven because in the heat we really don’t feel like turning it on…
What could be better than a fresh coffee dessert after a summer dinner?
If you want, you can prepare it in advance and even freeze it; in this case, it should then stay a few hours in the fridge to thaw and become creamy again.
I make it with gluten-free and lactose-free ingredients, and the result doesn’t change 😉
Shall we see how to prepare it?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 12People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, Summer
Ingredients
- 10.5 oz cocoa biscuits (also gluten-free)
- 1/2 cup butter
- 14 oz sweetened vegetable whipping cream
- 14 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup coffee
- 2 teaspoons instant coffee
- 1.5 tsp gelatin sheets
- to taste unsweetened cocoa powder
Steps
Start by preparing the base. Prepare a springform pan with a diameter of 9.5/10 inches, line it with parchment paper; I recommend putting a sheet at the base and with a strip to cover the springform circle. This will make it much easier to unmold.
As always, soak the gelatin in a little water for about ten minutes.
Now powder the biscuits and melt the butter, I use the microwave; mix them well and line the bottom of the pan by leveling and pressing well. Put the pan in the refrigerator to set and prepare the cream.
Prepare the coffee, also add the instant coffee and dissolve the squeezed gelatin in it. Let it cool.
In a large bowl with electric whisks, briefly work the mascarpone with the powdered sugar, start to add the cream little by little while still whisking until you have a compact and well-whipped cream.
Now you can add the coffee with the gelatin, pour it slowly, stirring from the bottom to the top until you have a uniform cream.
Pour the obtained cream over the biscuit base and spread it evenly.
Place the dessert in the refrigerator to set for at least 4 hours.
Once firm, you can unmold it and decorate with unsweetened cocoa powder; naturally, the cake should be stored in the fridge until ready to enjoy. If you want to firm it up sooner or simply have a colder dessert in the beautiful season, you can place it in the freezer for an hour.
👉If you have tried my recipe, let me know in the comments, and above all, let me know if you liked it!!
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