Description of this recipe: This no-bake cake is a delightful twist on the classic tiramisu, offering a lighter, creamier, and equally satisfying dessert experience. Layers of espresso-soaked biscuits are interspersed with a luscious cream cheese filling, creating a harmonious blend of rich coffee flavor and tangy sweetness. Perfect for any occasion, this cake is simple to prepare and guaranteed to impress.
Why you will love this recipe: You’ll adore this Espresso-Infused Biscuit and Cream Cheese Cake for its effortless elegance. Forget complicated baking techniques; this dessert requires no oven time and comes together quickly with minimal ingredients. The rich espresso-soaked biscuits perfectly complement the creamy, tangy filling, creating a symphony of flavors and textures in every bite. It’s incredibly customizable – swap out the biscuits, add chocolate shavings, or even a hint of liqueur for a personalized touch. Plus, it’s a fantastic make-ahead dessert, allowing you to prepare it in advance and enjoy it stress-free when serving. Whether you’re hosting a dinner party or simply craving a sweet treat, this cake is guaranteed to be a crowd-pleaser.
Introduction
This Espresso-Infused Biscuit and Cream Cheese Cake is a testament to the fact that delicious desserts don’t always require hours in the kitchen. Inspired by the Italian classic tiramisu, this recipe reimagines the concept with a simplified approach and a focus on creamy, tangy flavors. Instead of the traditional mascarpone cheese, we use cream cheese, which adds a delightful tang that cuts through the richness of the espresso and heavy cream. The ladyfinger biscuits, quickly soaked in cooled espresso, provide a delicate, coffee-infused foundation for the cake.
The beauty of this recipe lies in its simplicity and adaptability. The no-bake nature makes it ideal for warmer months or when you’re short on time. The flavor profile can easily be adjusted to suit your preferences – add a splash of coffee liqueur for an extra kick, incorporate chocolate shavings for added richness, or use a flavored extract to enhance the cream cheese filling. This cake is perfect for both casual gatherings and more formal occasions, offering a sophisticated yet approachable dessert that will leave a lasting impression.
The chilling process is crucial, as it allows the biscuits to soften and absorb the espresso, while also allowing the cream cheese filling to firm up, creating a cohesive and delectable cake. The dusting of cocoa powder just before serving adds a touch of elegance and a subtle bitterness that complements the sweetness of the cake.
Ingredients:
- 1 1/2 cups brewed espresso (cooled): The quality of your espresso will directly impact the flavor of the cake. Use a strong, well-brewed espresso for the best results. Ensure it’s completely cooled to prevent the biscuits from becoming too soggy.
- 24 ladyfinger biscuits (or any preferred plain biscuits): Ladyfingers are the traditional choice, as their airy texture absorbs the espresso beautifully. However, you can substitute other plain biscuits, such as sponge fingers or even graham crackers, depending on your preference and availability. Be mindful of the sweetness level of the substitute biscuit.
- 16 oz cream cheese, softened: Full-fat cream cheese is recommended for the richest and creamiest texture. Ensure the cream cheese is completely softened before beating, as this will prevent lumps in the filling. Allow it to sit at room temperature for at least an hour before use.
- 1/2 cup powdered sugar: Powdered sugar, also known as confectioners’ sugar, dissolves easily into the cream cheese, creating a smooth and lump-free filling. Adjust the amount to your desired sweetness level.
- 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor, or substitute with vanilla bean paste for an even more intense vanilla flavor.
- 1 1/2 cups heavy whipping cream: Heavy whipping cream is essential for creating a light and airy filling. Ensure it is very cold before whipping, as this will help it achieve stiff peaks. Do not over-whip, as this can cause the cream to separate.
- Cocoa powder, for dusting (optional): Cocoa powder adds a touch of visual appeal and a subtle bitterness that complements the sweetness of the cake. Use unsweetened cocoa powder for the best results.
Preparation:
Step 1: Prepare the Filling: In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. This step is crucial to ensure a lump-free filling. Use an electric mixer for best results, starting on low speed and gradually increasing to medium speed. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Step 2: Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. It’s important that the cream is very cold to ensure proper whipping. You can use an electric mixer or a whisk. If using an electric mixer, start on low speed and gradually increase to high speed. Be careful not to over-whip, as this can cause the cream to separate and become grainy. Stiff peaks are formed when the cream holds its shape when the whisk is lifted.
Step 3: Combine the Filling Components: Gently fold the whipped cream into the cream cheese mixture until just combined. It’s important to fold the cream in gently to avoid deflating it. Overmixing will result in a dense and less airy filling.
Step 4: Soak the Biscuits: Dip each ladyfinger biscuit in the cooled espresso, coating both sides without soaking through. The goal is to moisten the biscuits, not saturate them. Dip them quickly, allowing them to absorb just enough espresso to become soft and flavorful. Soaking them for too long will result in soggy biscuits that will compromise the texture of the cake.
Step 5: Layer the Cake: In an 8×8 inch dish (or any similar size), arrange a layer of espresso-soaked biscuits on the bottom. You may need to break some biscuits to fit the dish. Spread half of the cream cheese mixture evenly over the biscuit layer. Repeat with another layer of soaked biscuits and the remaining cream cheese mixture, finishing with the cream cheese layer on top. Smooth the top of the cream cheese layer for a neat presentation.
Step 6: Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the biscuits to soften. This chilling time is crucial for the cake to set properly and for the flavors to fully develop.
Step 7: Serve: Just before serving, dust the top of the cake with cocoa powder using a fine-mesh sieve. This adds a touch of elegance and a subtle bitterness that complements the sweetness of the cake. Slice the cake into squares and serve chilled.
COOKING Rating:
Ease of Preparation: Easy
Taste: Delicious
Visual Appeal: High
Overall Rating: 5/5 stars
Serving Suggestions:
- Serve chilled as a dessert after a meal.
- Pair with a cup of coffee or tea.
- Garnish with fresh berries or chocolate shavings.
- Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy as a sweet treat any time of day.
Tips:
- Use a high-quality espresso for the best flavor.
- Don’t over-soak the biscuits, or they will become soggy.
- Ensure the cream cheese is completely softened before beating.
- Whip the heavy cream until stiff peaks form, but don’t over-whip.
- Chill the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Dust with cocoa powder just before serving to prevent it from becoming soggy.
- For an extra kick, add a splash of coffee liqueur to the espresso.
- Customize the cake by adding chocolate shavings, chopped nuts, or fruit.
- Use a different type of biscuit for a unique flavor and texture.
Prep Time:
20 minutes
Cook Time:
0 minutes
Total Time:
20 minutes (plus chilling time)
Nutritional Information: (per serving, estimated)
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Calories: 350-400 Protein: 8-10g Sodium: 150-200mg
Conclusion
This Espresso-Infused Biscuit and Cream Cheese Cake is a delightful and easy-to-make dessert that is sure to impress. Its combination of rich coffee flavor, creamy texture, and simple preparation makes it a perfect choice for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof and guaranteed to deliver a satisfying and memorable dessert experience. Don’t be afraid to experiment with variations – add your favorite flavors and ingredients to create a unique and personalized cake that you and your guests will love. Enjoy!
Questions and Answers:
Q1: Can I use decaffeinated espresso for this recipe?
A: Absolutely! If you’re sensitive to caffeine or prefer to serve this cake in the evening, using decaffeinated espresso is a perfect alternative. It will provide the same delicious coffee flavor without the stimulating effects of caffeine. The overall taste and texture of the cake will remain virtually unchanged.
Q2: What if I don’t have ladyfinger biscuits? Can I use something else?
A: Yes, you can definitely substitute ladyfingers with other types of plain biscuits. Sponge fingers, graham crackers (slightly sweetened), or even biscotti (for a crunchier texture) can be used. Keep in mind that the soaking time may need to be adjusted depending on the density of the biscuit you choose. You want them to be moist but not soggy. Experiment to find your preferred biscuit and soaking time.
Q3: Can I make this cake ahead of time? How long will it last in the refrigerator?
A: This cake is actually ideal for making ahead of time! It needs at least 4 hours to chill, but it’s even better if you can make it the day before serving. It allows the flavors to meld together beautifully, and the biscuits soften perfectly. Stored properly in an airtight container in the refrigerator, the cake will last for up to 3 days. However, it’s best enjoyed within the first 2 days for optimal texture and flavor.
Q4: Can I freeze this cake?
A: While it’s technically possible to freeze this cake, it’s not highly recommended. Freezing can alter the texture of the cream cheese filling, making it slightly grainy upon thawing. The biscuits might also become a bit more soggy. If you do choose to freeze it, wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight. Keep in mind that the texture may not be quite as perfect as it was before freezing.
Q5: Can I add alcohol to this recipe? If so, what kind would you recommend?
A: Absolutely! Adding a splash of alcohol can elevate the flavor profile of this cake and give it a sophisticated touch. Coffee liqueur (such as Kahlua or Tia Maria) is a classic pairing that complements the espresso beautifully. You can add a tablespoon or two to the cooled espresso before soaking the biscuits. Another great option is Amaretto, which adds a hint of almond flavor. You could also use a small amount of rum or brandy for a richer, warmer flavor. Just be mindful of the amount you add, as too much alcohol can make the cake overly liquid.
