The oven and I are not on speaking terms. It’s been a while.
Last New Year’s Day (sorry this post is another long over due), I had to make a cake for our family’s lunch. I found the perfect No-bake dessert recipes. The first one was from my colleague’s Coffee Magnifico (Thanks Rhea!); second recipe was an old no-bake tiramisu recipe from my good friend Mary Ann and the third was from an old icebox cake recipe I’ve tried. They all have the same coffee-flavored dessert and I combined the recipes and tweaked it a bit. The result? The easiest but delicious coffee-flavored icebox cake. This is my new favorite recipe. You can easily whip this up in minutes. I promise it won’t disappoint you.
Here are the ingredients. Try not to substitute the Nissin’s Butter Coconut Biscuits. It’s the secret ingredient, hahaha! If you’re in other parts of the world and can’t find it in any oriental store, try other coconut-based biscuits/crackers. It’s a little bit sweet on top and has the coconut crunch. That’s why it’s perfect for this dessert.
- 4 packs all purpose cream, chilled
- good quality dark chocolate
- 1 big can of condensed milk
- 1-2 tbsps brewed coffee diluted in 2 tbsps hot water. If you have coffee liquer, just add a bit and it tastes so much better.
- 1 tbsp instant espresso powder mixed to the dilluted coffee (the 2 coffee mixtures may be adjusted but this is what I used)
- a pack of Nissin’s Butter Coconut Biscuits
- a pack of Oreo cookies (discard the cream in the center)
- a pack of Honey Graham Crackers
In a mixing bowl, combine the coffee mixture with the chilled heavy cream. Add the condensed milk according to your desired sweetness. I didn’t pour all the condensed milk since I don’t really like this too sweet. Just taste the mixture and adjust the sweetness.
In a square pyrex dish or whatever container is available, line the bottom with the mixture. Arrange the Butter Coconut Biscuits. Do not overlap.
Cover with about a quarter of an inch thick of the coffee-cream mixture. Cover with graham crackers like so.
Cover again with the mixture then layer with the oreo cookies.
Repeat the layers until you have enough to cover the top with the mixture. Top with chocolate shavings. Pop in the fridge for about 4 hours. Serve chilled.