FOOD

No-Bake Cappuccino Bars

No-Bake chocolate almond base with a set coffee layer, covered in whipped mascarpone cream and dusted with cocoa powder.

FOOD

No-Bake Cappuccino Bars

No-Bake chocolate almond base with a set coffee layer, covered in whipped mascarpone cream and dusted with cocoa powder.

Ingredients

Base

  • 250g Milk Coffee Biscuits
  • 1/3 cup slivered almonds, toasted
  • 1 tbsp cocoa powder
  • 175g unsalted butter, melted
  • 1 tbsp caster sugar
  • Extra cocoa powder, to decorate

Filling

  • 2 tsp powdered gelatine
  • 1 tbsp instant coffee granules
  • 250g block cream cheese, chopped, at room temperature
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract

Whipped Cream

  • 600ml heavy cream
  • 200g mascarpone
  • 1 tsp vanilla extract

Steps

Base

  1. Grease an 18cm x 28cm rectangular slice pan and line with baking paper.
  2. Add broken biscuits, almonds and cocoa in a food processor and blitz until finely crushed. Add butter and blitz to coat crumbs. Press over base of prepared pan. Chill in the fridge.

Filling

  1. Filling
  2. Sprinkle gelatine and coffee over 1/4 cup cold water in a small mixing bowl. Allow to sit for 5 minutes and microwave for 30 seconds right before you add it to the rest of the mixture.
  3. Add cream cheese, sugar and vanilla in same, food processor until smooth. Add the coffee mixture and mix until combined. Add 3/4 cup of the cream and melted gelatine, processing until combined. Return remaining cream to the fridge.
  4. Spoon mixture over biscuit base. Spread evenly. Refrigerate, covered, for 6 hours, or overnight until firm.
  5. Just before serving, beat whipped cream, mascarpone and vanilla extract in a medium bowl with an electric mixer until firm peaks form. Add cream and dust with cream. Allow to chill in the fridge for 3 hours before slicing up.
  6. Bars can be stored in an airtight container for up to 3 days.

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