For the cake base
- 200 g digestive biscuits, crushed
- 50 g unsalted butter, melted
For the coffee cream filling
- 500 ml heavy cream, whipped
- 250 g mascarpone cheese, softened
- 200 g powdered sugar
- 2 tbsp instant coffee granules
- 1 tsp vanilla extract
For decoration
- shaved chocolate or cocoa powder
- chocolate curls, for garnish
Press crushed biscuits mixed with melted butter into a lined cake pan, forming an even compact layer. Refrigerate the base until firm enough to support the filling.
Combine instant coffee with hot water, stirring until smooth. Allow the mixture to cool slightly so it blends easily with the mascarpone without affecting the creamy texture.
Beat the heavy cream in a chilled bowl until soft peaks form. Keep the whipped cream cold to maintain stability when folding it into the mascarpone mixture.
Blend mascarpone with powdered sugar until smooth and creamy. Add the cooled coffee mixture and vanilla extract, creating a rich, aromatic base for the cake filling.
Gently incorporate the whipped cream into the mascarpone mixture using slow folding motions. Maintain the airy texture to ensure the final cake remains light and fluffy.
Spread the coffee cream filling evenly over the chilled biscuit base. Smooth the top with a spatula, then refrigerate several hours until the cake becomes firm and sliceable.
Dust the chilled cake with cocoa powder or shaved chocolate before serving. Add optional chocolate curls for elegance, then slice carefully and enjoy this creamy no‑bake delight.