Portuguese Biscuit Cake | No Bake Coffee Dessert Recipe

1. Beat the softened butter with the sugar in a large bowl until a homogeneous fluffy cream is obtained.
2. Separate the egg yolks from the egg whites, add the yolks to the butter cream, and beat very well to combine.
3. Gradually pour in the warm coffee while stirring constantly until you achieve a perfectly smooth coffee cream.
4. Beat the egg whites in a separate clean bowl until firm peaks form, then gently fold them into the coffee cream mixture.
5. Alternate layers of cold coffee soaked Maria biscuits and layers of the coffee cream in a cake pan or on a serving platter.
6. Ensure the final top layer consists entirely of the remaining smooth cream, spreading it evenly across the top and sides.
7. Refrigerate the dessert for at least four hours to set completely before slicing and serving cold.

Recommended Drink Pairings: 

A chilled Portuguese Tawny Port matches the cake’s rich coffee notes with warm caramel undertones. A sweet Madeira wine also offers a perfect, bright acidic balance to the buttercream. Non-Portuguese options include a rich espresso or a velvety coffee liqueur, both of which cut through the sweetness and amplify the deep mocha flavors beautifully.

Adapted from a Recipe by: lidl.pt