If there’s one dessert that brings back memories of cozy family gatherings, it’s Bolo de Bolacha Maria. This classic Portuguese no-bake cake is a true celebration of simplicity and flavor. Layers of buttery Maria biscuits soaked in coffee alternate with a creamy, velvety filling, creating a dessert that’s as indulgent as it is nostalgic.
We love how this recipe combines everyday pantry staples to create something so special. It’s perfect for any occasion, from casual dinners to festive celebrations. Plus, since there’s no baking involved, it’s a breeze to put together. Whether you’re familiar with Portuguese cuisine or just looking to try something new, this dessert is bound to impress.
Bolo De Bolacha Maria Recipe
Creating Bolo de Bolacha Maria is a delightful process that brings simplicity and indulgence together. This no-bake Portuguese dessert requires just a few steps, making it an approachable choice for both beginners and seasoned bakers. By following our carefully detailed instructions, you’ll have a creamy, coffee-soaked treat ready to impress. Let’s break it down step by step.
Ingredients
Here’s what we’ll need to prepare this classic layered cake. Gather your ingredients first to make the process seamless.
For the Cake:
- 2 cups of strong brewed coffee, cooled
- 1 package of Maria biscuits (approximately 200 grams)
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
For Garnish:
- Crushed Maria biscuits (optional)
- Unsweetened cocoa powder or chocolate shavings (optional)
Equipment:
- Electric mixer (for creaming the butter and sugar)
- Shallow bowl (for dipping the biscuits)
- Springform pan or flat serving dish
- Offset spatula or spoon (for spreading the cream)
Preparation Steps
1. Brew and Cool the Coffee
Prepare 2 cups of strong coffee, allowing it to cool to room temperature in a shallow bowl. This ensures the biscuits soak evenly without falling apart.
2. Make the Creamy Filling
- In a large mixing bowl, beat the unsalted butter using an electric mixer on medium speed until it’s light and fluffy (about 2-3 minutes).
- Gradually add the powdered sugar, one spoonful at a time, and continue to mix until well incorporated.
- Add the egg yolks one at a time, mixing thoroughly after each addition.
- Mix in the vanilla extract for a subtle, aromatic touch.
Tip: If you prefer an egg-free filling, substitute the yolks with an additional 1/3 cup of sweetened condensed milk.
3. Assemble the Cake
- Dip each Maria biscuit into the cooled coffee for no more than 2-3 seconds to avoid sogginess.
- Arrange a single layer of soaked biscuits on your serving dish or springform pan.
- Spread a generous layer of the buttercream mixture over the biscuits, smoothing it with an offset spatula.
- Repeat the layers (biscuits and cream) until all ingredients are used, making sure the topmost layer is creamy filling.
“The perfection of this cake lies in its balance of creamy filing and soaked biscuits, delivering that iconic texture in every bite.”
4. Chill and Garnish
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld and the texture firm up.
- Before serving, garnish with crushed Maria biscuits, a dusting of unsweetened cocoa powder, or chocolate shavings for an elevated finish.
| Key Step | Time Needed |
|---|---|
| Cooling Coffee | 30 minutes |
| Making Filling | 10 minutes |
| Assembling Cake | 20 minutes |
| Chilling Cake | 4-8 hours |
5. Serve and Enjoy
Carefully slice the Bolo de Bolacha Maria, serving chilled. Each layer reveals its soft, coffee-kissed biscuits and rich buttercream. This dessert pairs beautifully with espresso or a strong black tea for the ultimate indulgence.
Ingredients
To prepare this classic Portuguese dessert, we’ll need a few simple pantry staples and fresh ingredients. Here’s everything organized under key components:
For The Cream
- 1 cup unsalted butter (softened to room temperature)
- 1 cup powdered sugar (sifted for a smoother texture)
- 4 egg yolks
- 1 teaspoon vanilla extract
For The Assembly
- 2 cups strong brewed coffee (cooled to room temperature)
- 2 packages Maria biscuits (approximately 7 ounces each)
- Optional garnish:
- Crushed Maria biscuits
- Cocoa powder
- Shaved chocolate
Tools And Equipment
To create a Bolo de Bolacha Maria with ease and precision, we gather a few essential tools and equipment. These items ensure smooth preparation and help achieve the layered, creamy perfection this dessert is celebrated for. Here’s what we need:
Essential Tools and Their Purpose
- Large Mixing Bowl: For blending the buttercream filling until light and fluffy.
- Electric Hand Mixer or Stand Mixer: Crucial for achieving a smooth and creamy texture for the filling.
- Shallow Bowl or Dish: To soak the Maria biscuits evenly in coffee without breaking them.
- Serving Plate or Cake Stand: A flat surface to neatly layer the biscuits and filling while assembling the cake.
- Offset Spatula or Butter Knife: For spreading the filling smoothly between the biscuit layers.
- Plastic Wrap or Cake Cover: To cover the assembled cake during chilling and avoid drying out the layers.
Optional but Helpful Tools
- Sieve or Fine Mesh Strainer: For sifting powdered sugar to avoid lumps in the buttercream.
- Measuring Cups and Spoons: Ensures accuracy when measuring ingredients like coffee, sugar, and butter.
- Pastry Brush: Useful for brushing coffee onto biscuits for controlled soaking if preferred over dipping.
Recommended Equipment Table
| Tool/Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Combines and holds the buttercream filling mixture. |
| Electric Hand Mixer | Achieves smooth, airy cream consistency. |
| Shallow Bowl | Holds coffee for soaking biscuits evenly. |
| Serving Plate | Serves as the assembly and presentation base. |
| Offset Spatula | Spreads filling precisely without gaps. |
| Plastic Wrap | Prevents drying and helps retain the cake’s moisture. |
Small yet specific tools like the offset spatula make a great difference in the assembly’s aesthetic. Ensuring we have these items ready simplifies the process and delivers beautiful results. The combination of these tools highlights why Bolo de Bolacha Maria is both simple to create and a delight to serve.
Directions
Prep The Cream
- In a large mixing bowl, add 1 cup of softened unsalted butter. Beat the butter with an electric mixer at medium speed until creamy and smooth.
- Gradually add 1 cup of sifted powdered sugar, mixing after each addition to prevent clumps.
- Incorporate the 4 egg yolks, one at a time, allowing each to fully blend into the mixture.
- Add 1 teaspoon of vanilla extract and mix well until the cream is luscious and uniform.
Tip: Chill the cream in the fridge for 10 minutes while preparing the biscuits to ensure it firms slightly for easier spreading.
Prepare The Coffee Dip
- Brew 2 cups of strong coffee. Allow it to cool completely, as hot coffee will cause the biscuits to break apart.
- Pour the cooled coffee into a shallow dish, wide enough to fit a Maria biscuit.
Optional: Add a teaspoon of sugar or a splash of liqueur into the coffee for a sweeter, bolder flavor.
Assemble The Layers
- On a flat serving plate, spread a small dollop of cream in the center. This will help the base layer stay in place.
- Quickly dip each Maria biscuit into the cooled coffee for 2 to 3 seconds—ensure they’re soaked but not falling apart.
- Arrange the dipped biscuits into a circular layer on the serving plate. The first layer should form the diameter of your cake.
- Spread a thin, even layer of the prepared cream over the biscuits using an offset spatula.
- Repeat the process with alternating layers of soaked biscuits and cream until all ingredients are used, finishing with a final layer of cream on top.
Pro Tip: Gently press down on each biscuit layer for better stability and to remove excess airspaces.
Add The Final Touch
- For decoration, sprinkle the top of the cake with crushed Maria biscuits, cocoa powder, or shaved chocolate.
- Wrap the assembled cake loosely with plastic wrap, ensuring it does not touch the cake’s surface. Refrigerate for at least 4 hours or, ideally, overnight to allow the flavors to meld and the cake to set.
- Before serving, optionally garnish with whipped cream or a dusting of cinnamon for extra indulgence.
Serving Suggestion: Pair each slice with a cup of espresso or black tea for the ultimate Portuguese dessert experience.
| Key Components | Quantity | Usage |
|---|---|---|
| Unsalted Butter (softened) | 1 cup | Cream |
| Powdered Sugar (sifted) | 1 cup | Cream |
| Egg Yolks | 4 | Cream |
| Vanilla Extract | 1 teaspoon | Cream |
| Strong Brewed Coffee | 2 cups (cooled) | Biscuit Soaking |
| Maria Biscuits | 2 packages (7 oz each) | Layers |
| Optional Garnishes | Crushed biscuits, Cocoa powder | Topping |
Make-Ahead Instructions
Preparing Bolo de Bolacha Maria in advance is a fantastic way to save time while ensuring the flavors fully develop. This cake actually tastes even more delicious the next day, as the layers of creamy filling and coffee-soaked Maria biscuits blend beautifully. Here are the detailed, step-by-step instructions for making this dessert ahead of time:
Steps for Make-Ahead Prep
- Make the Cream Filling in Advance
- Prepare the buttery cream filling according to the recipe instructions.
- Transfer the cream into an airtight container. Refrigerate the filling for up to 24-48 hours. This allows the mixture to firm up, making it easier to spread during assembly.
- Brew and Cool the Coffee Ahead
- Brew 2 cups of strong coffee (or as required by your recipe). Let the coffee cool to room temperature.
- Pour the cooled coffee into a shallow, covered dish and refrigerate it for up to 2 days. Keeping it chilled ensures the biscuits don’t break down when dipped.
- Pre-Soaked or Semi-Assembled Layers (Optional)
- If you’re short on time on the day of serving, you can partially assemble the dessert.
- Layer the coffee-soaked Maria biscuits and cream on your serving plate until you’ve used approximately half the ingredients. Cover the partially assembled cake tightly with plastic wrap and refrigerate.
- Complete the remaining layers on serving day.
- Fully Assemble the Cake
- We recommend assembling the complete cake at least 4-8 hours before serving, or up to overnight for the best flavor integration.
- Once assembled, wrap the dessert tightly in plastic wrap to prevent it from drying out.
- Garnish Before Serving
- To keep any decorative elements fresh and crisp, garnish just before presenting the cake. Options like crushed Maria biscuits, shaved chocolate, or cocoa powder are best added last minute.
Storage Tips for Make-Ahead Preparation
| Component | Storage Method | Shelf Life |
|---|---|---|
| Cream Filling | Airtight container in fridge | Up to 48 hours |
| Brewed Coffee | Covered shallow dish in fridge | Up to 48 hours |
| Assembled Cake | Wrapped tightly in fridge | Up to 24 hours |
Serving Suggestions
Serving Bolo de Bolacha Maria is as much about presentation as it is about taste. This beloved Portuguese dessert offers versatile pairing options and styling techniques to elevate its charm for any occasion. Below, we’ve detailed a few creative and practical ideas to inspire your serving experience.
1. Pair with Beverages
Enhance the rich, coffee-infused flavors of the cake by serving it with complementary beverages:
- A shot of espresso for an authentic Portuguese touch.
- Strong black tea balances the creamy sweetness perfectly.
- Opt for a glass of Port wine or Amaretto for an indulgent, adult pairing.
- For a non-caffeinated choice, warm milk with a hint of vanilla is equally satisfying.
| Beverage Pairing | Complements the Cake By… |
|---|---|
| Espresso | Highlighting the coffee-soaked biscuits. |
| Strong black tea | Offering contrast to the creamy filling. |
| Port wine/Amaretto | Adding indulgent, boozy undertones. |
| Warm vanilla milk | Balancing and soothing the dessert’s richness. |
2. Garnishing Ideas
Top your Bolo de Bolacha Maria to make it a feast for the eyes and the palate:
- Sprinkle crushed Maria biscuits for an elegant crunch.
- Dust the surface with cocoa powder to deepen the chocolatey essence.
- Use shaved dark chocolate or chocolate curls for a luxurious look.
- For a pop of color, add a few fresh berries, such as raspberries or strawberries.
- Pipe whipped cream rosettes along the edges for a festive presentation.
3. Slice and Serve Like a Pro
When serving, use a sharp knife dipped in warm water and wiped dry between cuts for clean, professional-looking slices. Arrange each slice on dessert plates and garnish individually:
- Place a drizzle of caramel or chocolate sauce on the plate for an artistic touch.
- Position a small mint leaf beside the slice for a fresh, aromatic accent.
- Add a scoop of vanilla or coffee ice cream on the side for those who love a cold contrast.
4. Occasion-Based Serving Tips
Tailor your serving style to align with the occasion:
- For casual gatherings, serve the cake on a rustic wooden platter, keeping decor minimal.
- At formal dinners, display the cake on a pedestal cake stand with delicate garnishes for a polished look.
- For festive events, consider individual mini Bolo de Bolacha Maria cakes, layering biscuits and cream in glasses or ramekins for personal servings.
With these serving suggestions, you can add a thoughtful and polished touch to your Bolo de Bolacha Maria, making it the centerpiece of your dessert table.
Storage Tips
Proper storage ensures that the Bolo de Bolacha Maria retains its texture and flavor for the longest possible time. Here are the best practices for storing each component and the fully assembled cake:
Storing the Fully Assembled Cake
- Cover the fully assembled cake tightly with plastic wrap or store it in an airtight container to prevent it from absorbing odors or drying out.
- Keep the cake refrigerated at 35°F to 40°F for up to 3-4 days. This helps the flavors deepen while maintaining the creamy and biscuity balance.
- Avoid storing for extended periods, as the biscuits may become overly soft and compromise the texture.
Freezing Instructions
While freezing is not recommended for the fully assembled cake due to its creamy texture, if necessary:
- Wrap individual slices tightly in plastic wrap, then seal in a freezer-safe bag or container. This minimizes freezer burn and preserves flavor.
- Label with the date and consume within 2 weeks for the best taste.
- To thaw, move the slices to the refrigerator overnight, ensuring they gradually soften without losing structure.
Cream Filling Storage
- The cream filling can be prepared ahead and stored separately in an airtight container.
- Refrigerate at 35°F to 40°F and use within 2 days.
- Before using, give the filling a quick mix to restore its consistency.
Coffee Storage
- Store unused strong brewed coffee in a sealed container in the refrigerator.
- It remains fresh for up to 48 hours. Ensure you bring the coffee to room temperature before assembling the cake.
Overview Table
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Fully Assembled Cake | Refrigerated in airtight container | 3-4 days | Keeps texture and flavor intact |
| Fully Assembled Cake | Frozen (individually wrapped slices only) | Up to 2 weeks | Thaw overnight in the refrigerator |
| Cream Filling | Refrigerated in airtight container | 2 days | Mix before use for best consistency |
| Brewed Coffee | Refrigerated in sealed container | 48 hours | Allow to reach room temperature before use |
Conclusion
Bolo de Bolacha Maria is more than just a dessert—it’s a celebration of tradition and flavor. Its balance of creamy layers, coffee-soaked biscuits, and thoughtful garnishes makes it a standout treat for any occasion. Whether you’re hosting a gathering or simply indulging at home, this no-bake cake is a delightful way to bring a taste of Portugal to your table. Let’s keep sharing and savoring these timeless recipes that connect us to cherished memories and culinary heritage.
Frequently Asked Questions
What is Bolo de Bolacha Maria?
Bolo de Bolacha Maria is a traditional Portuguese no-bake cake. It features layered Maria biscuits soaked in coffee and a creamy filling, making it a simple yet indulgent dessert that’s perfect for family gatherings and special occasions.
What ingredients do I need to make Bolo de Bolacha Maria?
Key ingredients include Maria biscuits, brewed coffee, unsalted butter, powdered sugar, egg yolks, and vanilla extract. Optional garnishes include crushed biscuits, cocoa powder, and shaved chocolate.
Do I have to bake Bolo de Bolacha Maria?
No, this is a no-bake cake. The dessert is assembled and then refrigerated to set the layers and flavors.
How long should the cake chill before serving?
Bolo de Bolacha Maria should chill in the refrigerator for at least 4 hours, but overnight is recommended for optimal flavor and texture.
Can I make Bolo de Bolacha Maria ahead of time?
Yes, it’s an ideal make-ahead dessert. Preparing it 4-8 hours in advance allows the flavors to meld beautifully.
How should I store Bolo de Bolacha Maria?
Cover the fully assembled cake tightly and refrigerate for up to 3-4 days. Individual slices can be frozen for longer storage.
What can I serve with Bolo de Bolacha Maria?
Pair it with espresso, strong black tea, Port wine, or warm vanilla milk. For added flair, garnish with whipped cream, fresh berries, or crushed biscuits.
Is it necessary to chill the cream filling before assembly?
Yes, chilling the cream helps it thicken, making it easier to spread and ensuring a stable cake structure.
Can I substitute Maria biscuits?
While Maria biscuits are traditional, you can substitute them with any plain, buttery biscuit or digestive cookie for a similar result.
What tools do I need to prepare Bolo de Bolacha Maria?
Essential tools include a mixing bowl, electric mixer, serving plate, shallow dish (for soaking biscuits), offset spatula, and plastic wrap. Optional tools like a sieve and measuring cups are also helpful.