BeBe biscuits soaked in strong coffee, a delicate mascarpone and cream filling, and a bold cocoa layer create a simple no-bake dessert that is moist and pleasantly creamy. No oven or complicated ingredients needed.
This cake just needs to be layered in a baking dish or other suitable container and left to rest in the fridge. It needs at least 2 hours, but you’ll get the best result if you chill it overnight. Before serving, you can top it with fruit or chocolate to taste.
What you’ll need
For the biscuit layers:
- 2 packs of BeBe biscuits,
- 1 cup of strong coffee.
For the mascarpone cream:
- 500 g mascarpone,
- 200 ml whipping cream,
- 80 g sugar,
- 1 teaspoon vanilla extract or vanilla sugar.
For the cocoa layer and finishing:
- 2 tablespoons cocoa powder,
- 2 tablespoons warm water,
- cocoa powder for dusting, to taste,
- fruit or chocolate for decoration, to taste.
The original recipe does not specify the exact amount of cocoa for dusting or fruit/chocolate for decoration, so adjust these to your liking.
Step-by-step preparation:
1. Prepare the coffee: First, make a cup of strong coffee. Let it cool completely so it’s ready for dipping the biscuits and doesn’t affect the consistency of the dessert layers.
2. Prepare the mascarpone cream: Put the mascarpone in a bowl, add the whipping cream, sugar, and vanilla extract or vanilla sugar. Mix everything together until you get a smooth, creamy consistency with no lumps.
3. Prepare the cocoa paste: In a small bowl, combine 2 tablespoons of cocoa powder with 2 tablespoons of warm water. Stir thoroughly to create a smooth cocoa paste, which you’ll use between the dessert layers.
4. Dip the biscuits: Dip the BeBe biscuits one by one into the cooled strong coffee. Lay the soaked biscuits closely together on the bottom of the baking dish or dessert container to form a solid first layer.
5. Add the first filling: Evenly spread some of the prepared mascarpone cream over the coffee-soaked biscuits. Then add a portion of the cocoa paste and spread it so the flavors are present throughout the dessert.
6. Finish the layers: Continue with more coffee-dipped BeBe biscuits, mascarpone cream, and cocoa layer. Repeat this process until the dish is full or you’ve used up all the ingredients. Always finish with a layer of cream on top.
7. Chill: Place the finished dessert in the fridge for at least 2 hours. If you have enough time, let it chill overnight so the biscuits soak up the coffee, the flavors blend, and the cake sets properly.
8. Serving: Before serving, dust the top of the dessert with cocoa powder. Decorate with fruit or chocolate if you wish, then cut into portions and serve well chilled.
How to layer the dessert properly
Start with a solid layer of BeBe biscuits dipped in coffee. Then comes the cream, followed by the cocoa paste. Repeat this order until the dish is full, finishing with a layer of mascarpone cream on top.
Try to spread each layer evenly. This way, every portion will have a balanced ratio of coffee biscuits, smooth cream, and cocoa flavor.
Why you shouldn’t skip chilling
Letting the dessert rest in the fridge is an important part of the process. During at least 2 hours in the fridge, the biscuits soak up the coffee and soften, while the whole dessert firms up. Chilling overnight gives the layers even more time to blend together.
Final tip
You can easily adjust the final look to your taste. For a simple version, just dust with cocoa powder; for a more festive touch, add fruit or chocolate. Add any decoration just before serving on the chilled surface.
