Description
A delectable no-bake cake combining espresso-soaked ladyfinger biscuits with a rich and creamy cream cheese filling, perfect for coffee lovers seeking an indulgent dessert. This layered treat is chilled to perfection and lightly dusted with cocoa powder for a beautiful, flavorful finish.
Ingredients
Scale
Espresso Soak
- 1 1/2 cups brewed espresso, cooled
Biscuit Layer
- 24 ladyfinger biscuits (or any preferred plain biscuits)
Cream Cheese Filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Finishing
- Cocoa powder, for dusting (optional)
Instructions
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Separately, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain a light and airy texture.
- Soak the Biscuits: Briefly dip each ladyfinger biscuit into the cooled espresso, ensuring both sides are coated but not soaked through, so they retain their structure without becoming soggy.
- Layer the Cake: In an 8×8 inch dish, arrange a layer of the espresso-soaked biscuits, followed by a layer of the cream cheese filling. Continue alternating layers, finishing with a top layer of the cream cheese mixture.
- Chill: Refrigerate the assembled cake for at least 4 hours or overnight; this allows the flavors to meld and the cake to set firmly.
- Serve: Just before serving, dust the top with cocoa powder to add a slightly bitter contrast and enhance the presentation. Slice and enjoy this luscious espresso-infused dessert.
Notes
- Use cooled espresso to prevent melting the cream cheese mixture.
- Ladyfinger biscuits can be substituted with any firm plain biscuits suitable for soaking.
- For a stronger coffee flavor, use a dark roast espresso.
- Chill time can be extended overnight for best results.
- Store leftovers covered in the refrigerator for up to 3 days.
