We’ve always loved diving into the world of Portuguese desserts, and our Bolo De Bolacha Maria recipe is a true gem. This no-bake cake layers crisp Maria biscuits with creamy coffee-infused goodness, creating a simple yet irresistible treat that’s perfect for beginners or busy days.
Hailing from Portugal, it’s a nod to traditional flavors that bring comfort and elegance to your table. We’ll show you how to whip it up effortlessly, so you can enjoy a slice of authentic taste in no time.
Ingredients
For our Bolo De Bolacha Maria, a simple yet authentic Portuguese no-bake dessert, we gather these key ingredients in the order they are used. This ensures smooth preparation and highlights the traditional flavors of crisp biscuits and coffee-infused cream.
- Maria biscuits: 1 package (about 200g), used as the base layers—select crisp, store-bought ones for that classic texture.
- Strong brewed coffee: 1 cup (240ml), prepared and cooled for dipping the biscuits—brew it fresh to enhance the robust, aromatic notes that soak into each layer.
- Unsalted butter: 1 cup (225g), softened at room temperature, as it’s first creamed for the filling to create a rich, creamy base.
- Sweetened condensed milk: 1 can (397g), added next to the butter mixture for its sweet, silky consistency that binds the filling together.
- Egg yolks: 4 large, beaten lightly before incorporating, to add a smooth, custard-like richness without overpowering the coffee flavor.
- Vanilla extract: 1 teaspoon (5ml), stirred in last for the filling to infuse subtle, warm undertones that complement the dessert’s heritage.
We recommend measuring everything precisely for the best results, as accurate quantities help achieve the perfect balance in this easy-to-assemble treat.
Equipment Needed
To bring our Bolo De Bolacha Maria together seamlessly, we need a few essential tools that make preparation straightforward and efficient. These items help us layer the Maria biscuits with the creamy coffee-infused filling without any baking required, ensuring a smooth process from start to finish.
Here’s a list of the key equipment we’ll use, organized by the order of their typical use in the recipe:
- Large mixing bowl: We use this to combine ingredients like unsalted butter, sweetened condensed milk, and egg yolks for the filling, allowing for easy blending and achieving a rich, creamy texture.
- Electric mixer or whisk: Essential for whipping the filling to perfection; an electric mixer speeds up the process for a smooth, lump-free result, while a whisk works well for smaller batches.
- Measuring cups and spoons: Accuracy is key for our recipe’s balance of flavors, so we rely on these to measure ingredients precisely—such as 1 cup of strong brewed coffee—to avoid any inconsistencies.
- Spatula: This tool helps us spread the filling evenly between layers of Maria biscuits, ensuring each bite has the ideal mix of crisp and creaminess.
- Rectangular baking dish or tray: We assemble the cake in this for proper layering and chilling; opt for one about 9×13 inches to fit the biscuits snugly and create neat slices.
- Refrigerator: Not a tool per se, but crucial for setting the cake; we chill it for at least 4 hours to let the flavors meld and the biscuits soften into the perfect texture.
Instructions
Now that we have gathered our ingredients and equipment, we can easily assemble our Bolo De Bolacha Maria, a simple no-bake Portuguese dessert that delivers rich, creamy layers with the perfect coffee-infused flavor.
Prepare the Filling
To create the smooth, velvety filling that binds our Bolo De Bolacha Maria, start by brewing 1 cup of strong coffee and letting it cool slightly. In a large mixing bowl, combine 1 cup of softened unsalted butter, one 14-ounce can of sweetened condensed milk, 4 egg yolks, and 1 teaspoon of vanilla extract. Using an electric mixer on medium speed, beat the mixture for 3 to 5 minutes until it becomes thick and creamy with a glossy sheen that promises a luxurious texture. Gradually pour in the cooled coffee while mixing on low speed to infuse the filling with a bold coffee aroma, ensuring everything blends evenly for that authentic Portuguese taste we love.
Layer the Cake
With our filling ready, it’s time to build the layers of our Bolo De Bolacha Maria for a delightful contrast of crisp and soft textures. Begin by dipping each Maria biscuit briefly into the remaining brewed coffee to soften it slightly without making it soggy. In a rectangular baking dish, spread a thin layer of the filling across the bottom. Arrange a single layer of dipped biscuits over the filling, then generously spread another layer of filling on top, repeating this process for 4 to 6 layers depending on your dish size to create a stacked cake that visually tempts with its even, inviting stripes. Finish with a final layer of filling on top, smoothing it out with a spatula for a polished look that enhances the dessert’s creamy appeal.
Chill the Cake
To allow the flavors of our Bolo De Bolacha Maria to meld and the biscuits to soften into a tender consistency, cover the assembled cake with plastic wrap and refrigerate it for at least 4 hours—or ideally overnight for the best results. Once chilled, slice the cake into portions to reveal its moist, coffee-kissed layers that offer a satisfying blend of crunch and creaminess, ready to impress at any gathering.
Make-Ahead and Storage Tips
One of the joys of our Bolo De Bolacha Maria is its flexibility for busy schedules, allowing us to prepare it in advance so the biscuits soften perfectly and the coffee-infused filling melds into a creamy, irresistible delight.
Make-Ahead Instructions
We love making Bolo De Bolacha Maria ahead of time to enhance its flavors and textures. Follow these simple steps for the best results:
- Assemble the day before: After layering the dipped Maria biscuits with the creamy filling in your baking dish, cover it tightly with plastic wrap or an airtight lid. This prevents any moisture loss and lets the biscuits absorb the coffee essence overnight, transforming them into a tender, melt-in-your-mouth component.
- Chill for optimal flavor: Refrigerate the assembled cake for at least 4 hours or up to 24 hours. We find that this extended chilling time allows the rich, buttery filling to set firmly while the coffee notes intensify, creating a harmonious blend of crisp and creamy sensations.
- Plan for events: If we’re serving it for a gathering, we prepare the dessert up to 48 hours in advance. Simply keep it chilled until ready to slice and serve, ensuring a stress-free experience with minimal last-minute effort.
Storage Guidelines
Proper storage keeps our Bolo De Bolacha Maria fresh and delicious, preserving its moist texture and authentic Portuguese taste.
- Refrigerate promptly: Once chilled and set, store the cake in the refrigerator at 40°F (4°C) or below. Cover it with plastic wrap or transfer slices to an airtight container to maintain its creamy consistency and prevent the edges from drying out.
- Shelf life details: For accurate guidance on how long your dessert will stay at its best, refer to the table below. These durations are based on standard refrigeration and freezing practices to ensure safety and quality.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-5 days | Keep covered to retain moisture; flavors peak within the first 2 days. |
| Freezer | Up to 1 month | Wrap tightly in freezer-safe material; thaw overnight in the refrigerator before serving to restore the soft texture of the biscuits. |
By following these tips, we can enjoy our Bolo De Bolacha Maria at its peak, with every bite delivering that perfect balance of coffee-rich creaminess and subtle biscuit crunch.
Conclusion
We’re thrilled to have guided you through this easy Portuguese delight
It’s a straightforward recipe that brings authentic flavors right to your kitchen
Try it for your next gathering and enjoy the perfect blend of creaminess and crunch
We know it’ll quickly become one of your go-to treats
Frequently Asked Questions
What is Bolo De Bolacha Maria?
Bolo De Bolacha Maria is a traditional Portuguese no-bake dessert featuring layers of crisp Maria biscuits soaked in coffee and a creamy filling. It’s simple to prepare, perfect for beginners or busy schedules, and delivers authentic flavors with a balance of crunch and creaminess.
What ingredients are needed for Bolo De Bolacha Maria?
Key ingredients include Maria biscuits, strong brewed coffee, unsalted butter, sweetened condensed milk, egg yolks, and vanilla extract. Use precise measurements for the best results, ensuring a rich, creamy filling that pairs well with the biscuits’ texture.
How do I make Bolo De Bolacha Maria?
Start by preparing the filling: mix softened butter, sweetened condensed milk, egg yolks, and vanilla extract, then add cooled coffee for creaminess. Layer dipped biscuits with the filling in a baking dish, chill for at least 4 hours, and serve for a moist, flavorful treat.
What equipment is required to prepare Bolo De Bolacha Maria?
You’ll need a large mixing bowl, an electric mixer or whisk, measuring cups and spoons, a spatula, and a rectangular baking dish. These tools help combine ingredients accurately and assemble the cake smoothly for optimal results.
How long should I chill Bolo De Bolacha Maria?
Chill the cake in the refrigerator for at least 4 hours to let flavors meld and biscuits soften, or up to 24 hours for the best taste. This step ensures a perfect balance of moisture and creaminess before serving.
Can I make Bolo De Bolacha Maria ahead of time?
Yes, it’s ideal for advance preparation. Assemble it a day ahead for enhanced flavors, and it can be refrigerated for up to 24 hours or made up to 48 hours in advance for events. This makes it flexible for busy schedules.
How should I store Bolo De Bolacha Maria?
Store the cake in the refrigerator for 3-5 days in an airtight container to keep it fresh. For longer storage, freeze it for up to a month; thaw in the fridge before serving to maintain its coffee-rich creaminess and biscuit crunch.