This Bolo de Bolacha recipe layers coffee-dipped Maria biscuits with a smooth Swiss meringue buttercream made from egg whites, sugar and butter. After several hours in the refrigerator, the biscuits soften and the layers set into a rich, tender Portuguese no-bake cake with deep coffee flavor.

Watch how to make Bolo de Bolacha

Ingredients

• 400 g (about 14 oz) Maria biscuits
• 4 egg whites, about 1/2 cup
• 150 g (3/4 cup) granulated sugar
• 250 g (about 1 cup + 2 tbsp) unsalted butter, softened
• 150 ml (about 2/3 cup) strong coffee, cooled
• 1/2 tsp vanilla extract, optional

Isntructions

Make and cool the coffee

Make the strong coffee and set it aside to cool completely. The coffee should be cold before dipping the biscuits so they do not soften too quickly and the cream stays stable.

Prepare the Swiss meringue

Place the egg whites and sugar in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water.

Stir constantly until the sugar has fully dissolved and the mixture feels warm and smooth when rubbed between your fingers, with no sugar grains remaining.

Transfer the mixture to the bowl of a stand mixer and beat until glossy, fluffy and completely cooled.

Make the buttercream

Once the meringue has cooled, add the softened butter little by little while beating continuously.

Keep mixing until all the butter is incorporated and the cream is smooth and thick. The butter should be soft but not melted, and it should not be fridge-cold.

If using vanilla extract, beat it in at the end.

Assemble the cake

Quickly dip each Maria biscuit into the cold coffee, then arrange the biscuits on a serving plate in a circular shape.

Spread a layer of cream over the biscuits, roughly the same thickness as the biscuits themselves.

Repeat the process, alternating layers of coffee-dipped biscuits and cream, until the biscuits are used up or the cake reaches your desired height.

Finish and chill

Decorate with crushed or grated Maria biscuits, cocoa powder, or a mixture of both.

Refrigerate for several hours, ideally overnight, before serving so the biscuits soften and the layers set.

Recipe Notes

Biscuit quantity

The number of Maria biscuits you need may vary depending on the shape of the cake, the thickness of the cream layers and how tall you want the cake to be.

If the cream looks split

If the cream looks split or curdled while mixing, keep beating patiently. This often happens when the meringue or butter is at the wrong temperature, and in most cases the cream will come back together and become smooth.

If the cream is too loose

If the cream still looks too loose, chill the bowl for a few minutes, then continue beating.

If the cream is too firm or grainy

If the cream looks too firm or grainy, the butter may have been too cold. Keep mixing a little longer until it softens into the cream.

Chill before serving

For the best texture, refrigerate the cake for several hours, ideally overnight. This gives the biscuits time to soften and the layers time to set.

Cover the top and sides of the cake with the remaining cream and smooth it with a spatula.

Learn more about Bolo de Bolacha

Want to know more about the dish itself? Explore the history, food culture, variations and story behind Bolo de Bolacha.