Coffee slice fridge cake recipe

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Our coffee slice fridge cake is a cappuccino lover’s dream! The flavours of coffee, chocolate and vanilla marry together in a rich, creamy no-bake cake bar

  • healthy
Serves8
SkillEasy
Preparation Time20 mins plus chilling
Total Time20 mins plus chilling
Cost RangeCheap
Nutrition Per PortionRDA
Calories481 Kcal24%
Fat31 g44%
Saturated Fat19 g95%

Our coffee slice fridge cake is a cappuccino lover’s dream! The flavours of coffee, chocolate, and vanilla are married together in a rich and creamy no-bake cake bar. This coffee slice is a twist on a tiramisu, taking the same flavour combinations but transforming them into a fridge cake that can be prepared in advance and frozen, so it’s ready to enjoy whenever you have guests round for dinner or just want to treat yourself to an evening pick me up. Our coffee slice fridge cake requires little skill, just some mixing and layering before popping it in the fridge. You can leave it to chill overnight or while you get on with your day, and when you return you’ll have a tasty treat with a little boozy kick ready to tuck in to.

Ingredients

  • 500g tub mascarpone
  • 60g golden caster sugar
  • 2tbsp coffee extract
  • 250g tub vanilla quark or yogurt
  • 6tbsp Kahlua
  • 175g packet sponge fingers
  • 4tbsp chocolate spread
  • 1tsp cocoa
  • 1tbsp chocolate coffee beans

You will need:

  • 900g loaf tin, lined with cling film

WEIGHT CONVERTER

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Method

  1. Beat together the mascarpone, caster sugar, coffee extract and 2tbsp of Kahlua, until smoothly combined.
  2. Spread the quark over the base of the tin. Arrange 10 sponge fingers over the tin base and drizzle over 2tbsp kahula. Spoon on 1/3rd of the mascarpone mixture and smooth over.
  3. Pop the jar of chocolate spread into the microwave for 30 secs to soften slightly. Spoon into a piping bag and drizzle over half of the chocolate.
  4. Arrange another layer of sponge fingers over this and drizzle with 2tbsp kahula.. Spread over half of the remaining mascarpone mixture, then drizzle over the rest of the chocolate spread.
  5. Top with a final layer of sponge fingers and cover with the rest of Kahlua and the remaining mascarpone mixture. Chill overnight.
  6. To serve, upturn onto serving plate, sieve over the cocoa and scatter over the chocolate coffee beans. Serve within 3 days.
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