Origin Story

Created in Lisbon cafés of the 1950s as a quick, no-oven dessert, bolo de bolacha (“cookie cake”) became a national staple. The combination of coffee-soaked Maria biscuits and airy cream mirrors Portuguese café culture—sweet, strong coffee in edible form.

Ingredient Spotlight

Classic Components

• 1 package (7 oz / 200 g) Maria biscuits – crisp, slightly sweet Portuguese crackers; graham crackers work in a pinch.
• 1 cup strong coffee, cooled – espresso or instant; decaf for kids.
• 2 cups heavy cream (cold) – for airy texture.
• ¼ cup powdered sugar – stabilizes cream.
• 1 tsp vanilla extract – aroma.
• Pinch of salt – balances sweetness.
• Optional: 2 Tbsp cocoa powder or melted dark chocolate for chocolate version.

Step-by-Step No-Bake Assembly

1. Prep Pan: Line a 9×5-inch loaf pan with plastic wrap or parchment for easy lifting.
2. Whip Cream: Beat heavy cream, powdered sugar, vanilla, and salt to soft peaks.
3. Soak Biscuits: Dip each Maria biscuit in coffee for 1–2 seconds (longer = softer texture).
4. Layer:
   • Place a single layer of soaked biscuits on the bottom.
   • Spread ¼ of the whipped cream.
   • Repeat layers, ending with cream.
5. Chill: Cover and refrigerate at least 4 hours (overnight best).
6. Unmold & Slice: Lift out, remove wrap, slice. Dust with cocoa or decorate with extra biscuits.

Flavor Twists & Diet Swaps

• Chocolate Mousse: Fold 2 Tbsp cocoa into whipped cream.
• Rum Coffee: Replace coffee with ½ cup strong coffee + 2 Tbsp rum.
• Strawberry Cream: Spread thin layer of strawberry jam between biscuit layers.
• Gluten-Free: Use gluten-free graham crackers.
• Dairy-Free: Use coconut cream + dairy-free biscuits.

Serving & Storage

• Room Temp: Holds 1 hour for parties.
• Refrigerate: 4 days, covered.
• Freeze: Whole cake wrapped 1 month; slice frozen for quick desserts.
• Portion Guide: 12–15 slices from a 9×5 loaf.

📖 Recipe Card