Coffee crumble: no-bake, easy-to-make cake
published on 4 September, 2018 at 10:20
For a pan of 22.
Ingredients:
450g cookies
150g butter
350g mascarpone
300ml single cream
4 tbsp granulated sugar
70g powdered sugar
2 cups of coffee
450g cookies
150g butter
350g mascarpone
300ml single cream
4 tbsp granulated sugar
70g powdered sugar
2 cups of coffee
First of all crumble the biscuits by breaking them completely, put them in a bowl with melted butter and mix. Make the base with half dough in a springform pan lined with transparent film, compact it well and put it in the fridge for 15 minutes. Prepare two cups of coffee and sweeten them. Meanwhile, put the mascarpone in a bowl with powdered sugar and coffee, cooled and sweetened, and mix well to create a homogeneous mixture.
Add the whipped cream to the rest of the ingredients and mix with a spatula with movements from the bottom to the top, so as not to remove the cream excessively. Remove the base from the fridge and add the cream leaving a little bit of edge on the perimeter. Then cover with the remaining crumbled dough and refrigerate for 1 hour, or in the freezer for half an hour. To serve it better, remove from the fridge at least 15 minutes before serving.
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