For the Custard:
300 ml (10 fl oz) Whipping Cream
2 Large Eggs
70 g (2.5 oz) Sugar
45 g (1.6 oz) Starch (cornstarch or potato starch)
500 ml (17 fl oz) Milk
50 g (1.8 oz) Soft Butter
5 ml (0.2 fl oz) Vanilla Essence
For the Coffee Layer:
200 ml (6.8 fl oz) Warm Milk
10 g (0.4 oz) Instant Coffee
For the Assembly:
500 g (18 oz) Cocoa Biscuits (Ladyfingers)
90 g (3.2 oz) Milka Milk Chocolate (chopped)
Plastic Wrap (for lining the pan)
Instructions:
Make the Custard: In a saucepan, whisk together the eggs, sugar, and starch. Gradually whisk in the cold milk. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla essence. Let the custard cool slightly.
Prepare the Coffee Layer: While the custard cools, dissolve the instant coffee in the warm milk. Stir well to ensure the coffee is fully incorporated.
Assemble the Cake: Line a springform pan or baking dish with plastic wrap. This will help with easy removal later.
Dip and Layer: One at a time, dip the cocoa biscuits (ladyfingers) briefly into the coffee mixture. Don’t over soak them, or they will become mushy. Arrange the dipped biscuits in a single layer on the bottom of the prepared pan.
Custard and Chocolate Layers: Pour half of the cooled custard over the biscuit layer. Top with another layer of dipped biscuits. Pour the remaining custard on top. Spread the chopped Milka chocolate evenly over the final custard layer.
Refrigerate and Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
Serve: Before serving, whip the whipping cream until stiff peaks form. Spread the whipped cream over the top of the cake for a beautiful finishing touch. Decorate with additional chopped chocolate or cocoa biscuits, if desired.
Serving Suggestions:
Serve this cake chilled for the best texture and flavor experience.
Pair it with a cup of coffee or tea for an afternoon delight.
For an extra decadent touch, drizzle some chocolate sauce or caramel sauce over the top before serving.
This cake is perfect for potlucks, summer gatherings, or a special occasion dessert.
Cooking Tips:
Make sure the coffee mixture is not too hot when dipping the biscuits. You want them to soften slightly but not become soggy.
If your custard seems too thick, you can whisk in a little bit of extra milk to thin it out.
Don’t skip the chilling time! This allows the cake to set properly and ensures a delicious sliceable texture.
Nutritional Benefits:
While this cake is a delightful treat, it’s important to be mindful of portion sizes due to the sugar content. However, it does offer some benefits:
Milk and eggs provide protein and essential nutrients.
Whipping cream adds a touch of healthy fats.
Dietary Information:
This recipe can be adapted to fit various dietary needs:
Gluten-free: Look for gluten-free ladyfingers.
Dairy-free: Use dairy-free alternatives for milk, butter, and whipping cream. Choose dairy-free chocolate for the topping as well. Storage:
Leftover cake can be stored in the refrigerator, covered in plastic wrap, for up to 3 days.
Why You’ll Love This Recipe:
Easy and requires no baking, perfect for busy schedules
Rich and delicious combination of coffee and chocolate
This No-Bake Coffee and Chocolate Ladyfinger Cake is the perfect dessert for satisfying your cravings. Easy to prepare and requiring no baking time, this impressive cake features layers of coffee-dipped cocoa biscuits, a creamy custard filling, and a decadent chocolate topping. It’s perfect for potlucks, summer gatherings, or a delightful treat at home.
