Carlota de Cafe
No-bake layered coffee dessert made with cream cheese, sweetened condensed milk, whipped cream, and Maria (digestive) cookies.
Equipment
- KitchenAid Artisan 5 Quart Stand Mixer
- 9x13-inch Casserole Dish
Ingredients
Ingredients
- 8 ozcream cheese room temperature
- 1 cansweetened condensed milk 14 oz
- 2 teaspoonsvanilla extract
- 1/2 teaspoonground cinnamon
- 1/2 teaspoonsalt
- 3/4-1 cupstrong brewed coffee completely cooled
- 3 1/2 cupsheavy whipping cream
- 2-3 packagesMaria cookies or any digestive cookies
- 1/2 tablespooncocoa powder for garnish
- 1 teaspooninstant coffee for garnish
Instructions
Instructions
- In a large mixing bowl, beat the 8 oz room-temperature cream cheese until smooth and free of lumps.
- Add the 14 oz can of sweetened condensed milk, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ½ teaspoon salt to the cream cheese. Beat until fully combined and smooth.
- With the mixer on low, gradually add ¾ to 1 cup of the completely cooled strong brewed coffee (start with ¾ cup and add up to 1 cup as needed) until the mixture is smooth and spreadable. Set this coffee-cream mixture aside.
- In a separate large bowl, pour in the 3 ½ cups heavy whipping cream. Whip with a mixer until soft to medium peaks form (the cream should hold shape but still be pliable).
- Fold the whipped cream into the coffee-cream mixture in two additions using a rubber spatula. Gently fold until evenly combined and no streaks remain—do not overmix.
- Spread a thin, even layer of the combined mixture across the bottom of a 9×13-inch (or similar) baking dish.
- Place a single layer of Maria cookies over the mixture to fully cover the surface. Use 2–3 packages of Maria cookies as needed to create full layers for the dish.
- Repeat layering: add another layer of the coffee-cream mixture, then another full layer of cookies. Continue alternating layers until the mixture is used, finishing with a final layer of the coffee-cream mixture on top. Break cookies as needed to fit edges.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cookies soften and flavors meld.
- Just before serving, mix ½ tablespoon cocoa powder and 1 teaspoon instant coffee in a small bowl. Sift this mixture evenly over the top of the chilled Carlota.
- Slice into squares and serve chilled.
Notes
Use strong brewed coffee for the filling to get a more robust flavor. Decaf works too if you’re avoiding caffeine.
Some people have been having a hard time with the cream mixture thickening so to avoid this, start with just half of the coffee in step 1 to mix into the cream cheese and condensed milk. Once the whipped cream has stiffened, gently fold in the rest of the coffee gradually, tasting as you go to ensure the mixture stays thick and doesn’t thin out too much. This way, you can control the consistency while still achieving the perfect coffee flavor!
Chill the dessert overnight if possible. The extra time lets the cookies soften into a cake-like consistency.
For an extra touch, garnish with grated chocolate or a sprinkle of cinnamon in addition to the cocoa powder and instant coffee.
Some people have been having a hard time with the cream mixture thickening so to avoid this, start with just half of the coffee in step 1 to mix into the cream cheese and condensed milk. Once the whipped cream has stiffened, gently fold in the rest of the coffee gradually, tasting as you go to ensure the mixture stays thick and doesn’t thin out too much. This way, you can control the consistency while still achieving the perfect coffee flavor!
Chill the dessert overnight if possible. The extra time lets the cookies soften into a cake-like consistency.
For an extra touch, garnish with grated chocolate or a sprinkle of cinnamon in addition to the cocoa powder and instant coffee.