Cold Coffee Cake Recipe Perfect for Sundays
A chilled, creamy no-bake cold coffee cake made with layers of coffee-dipped biscuits, whipped cream, and coffee custard. Inspired by Food Fusion, perfect for warm days and festive desserts.
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 10–12 slices 1x
Ingredients
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2 packs tea biscuits or Marie biscuits
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2 tbsp instant coffee
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1 cup warm milk or water (for dipping)
Coffee Custard:
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2 cups milk
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2 tbsp cornflour
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1 tbsp instant coffee
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¼ cup sugar
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1 tbsp butter
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½ tsp vanilla extract
Whipped Cream Layer:
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2 cups heavy whipping cream (cold)
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½ cup condensed milk
Optional Garnish:
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Cocoa powder or grated chocolate
Instructions
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Dissolve instant coffee in warm milk and cool.
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In a saucepan, whisk milk, cornflour, coffee, and sugar. Cook until thickened. Stir in butter and vanilla. Let cool.
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Whip cream until soft peaks form. Add condensed milk and beat until stiff peaks.
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Dip biscuits in coffee mix, layer in a dish.
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Spread coffee custard, then whipped cream. Repeat layers.
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Chill for 4–6 hours or overnight.
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Garnish with cocoa powder or chocolate. Slice and serve chilled.
Notes
Make in a glass dish for visible layers. Store covered in the fridge for up to 4 days.