Biscocaffè, or coffee biscuit cake, is a delectable dessert that’s perfect for coffee lovers. This cold cake features layers of coffee-soaked biscuits and a creamy filling, resulting in a dessert that melts in your mouth with every bite. Here’s a recipe to make this delicious treat:
Biscocaffè is a delightful and indulgent dessert that captures the essence of Italian coffee culture in a unique and refreshing way. This cold cake, often referred to as a “coffee biscuit cake,” is a perfect blend of rich flavors and creamy textures,
making it a truly irresistible treat that melts in your mouth. With its layers of coffee-soaked biscuits, luscious cream, and a hint of cocoa, Biscocaffè is a dessert that not only satisfies your sweet tooth but also offers a delightful coffee experience.
In summary, Biscocaffè is a delicious cold cake that combines the rich flavors of coffee with the creamy indulgence of mascarpone cheese. With its layers of coffee-soaked biscuits and luscious filling, this dessert melts in your mouth, offering a delightful experience that is both satisfying and refreshing.
Easy to prepare and highly customizable, Biscocaffè is a wonderful way to celebrate the joys of coffee and dessert in one delightful package. So gather your ingredients, whip up this irresistible cold cake, and enjoy every delicious bite!
Recipe: Biscocaffè (Coffee Biscuit Cake)
Ingredients:
- – 2 cups strong brewed coffee, cooled
- – 1/4 cup sugar (adjust to taste)
- – 1 teaspoon vanilla extract
- – 1/2 cup coffee liqueur (such as Kahlúa), optional
- – 1 package (7 ounces) ladyfinger biscuits (savoiardi)
- – 8 ounces mascarpone cheese, softened
- – 1 cup heavy cream
- – Cocoa powder, for dusting
Instructions:
1. In a shallow dish, combine the cooled brewed coffee, sugar, vanilla extract, and coffee liqueur (if using). Stir until the sugar is dissolved.
2. In a separate mixing bowl, beat the mascarpone cheese until smooth and creamy.
3. In another mixing bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the mascarpone cheese until well combined. Be careful not to deflate the whipped cream.
5. Dip each ladyfinger biscuit into the coffee mixture, soaking it for a few seconds on each side. Arrange a layer of soaked biscuits in the bottom of an 8×8-inch square baking dish or a similar-sized serving dish.
6. Spread half of the mascarpone and whipped cream mixture over the layer of soaked biscuits, smoothing it out with a spatula.
7. Repeat the process with another layer of soaked biscuits followed by the remaining mascarpone and whipped cream mixture.
8. Cover the dish with plastic wrap and refrigerate the biscocaffè for at least 4 hours or overnight to allow the flavors to meld together and the cake to set.
9. Just before serving, dust the top of the biscocaffè with cocoa powder using a fine-mesh sieve.
10. Slice and serve the chilled biscocaffè, and enjoy the delightful combination of coffee-infused biscuits and creamy filling!
This biscocaffè is a heavenly dessert that’s perfect for serving at special occasions or as a sweet treat any time of year. Its delicate texture and rich coffee flavor make it a favorite among dessert enthusiasts, and it’s sure to impress your guests with its elegant presentation and irresistible taste. Buon appetito!