Bookmark
Carlota de Cafe is a creamy Mexican dessert that makes any gathering feel special. This no-bake cake layers crisp Maria cookies with a coffee-infused cream that becomes melt-in-your-mouth tender after chilling. Each bite feels like a cozy hug, especially when finished with a dusting of cocoa and coffee. Over the years, this has become my most requested dessert for family birthdays and coffee nights with friends.
I always turn to Carlota de Cafe when time is short but I want something wow worthy. The first time I made it, my mom had seconds and asked me for the recipe on the spot.
Ingredients
- Cream cheese: for a tangy creamy base Soften at room temperature to ensure it blends smoothly
- Sweetened condensed milk: adds rich sweetness Stick with trusted brands for best texture
- Vanilla extract: deepens the flavor Mexican vanilla gives extra warmth if available
- Ground cinnamon: offers gentle spice Choose fresh cinnamon for vibrant taste
- Salt: balances the sweetness A fine sea salt works best
- Strong brewed coffee: infuses robust coffee taste Use high quality beans and be sure it is fully cooled
- Heavy whipping cream: makes the filling fluffy and light Cold cream will whip up fastest
- Maria cookies: classic choice for authentic texture Look for crisp fresh cookies or substitute digestive biscuits
- Cocoa powder: for garnish Brings a hint of chocolate bitterness Use a fine sift to sprinkle evenly
- Instant coffee: for garnish Extra boost of coffee on top Choose a smooth flavor to avoid bitterness
Step-by-Step Instructions
- Prepare the Coffee Cream
- In a large mixing bowl, combine softened cream cheese, canned sweetened condensed milk, vanilla extract, ground cinnamon, salt, and fully cooled brewed coffee. Beat with a mixer on medium until completely smooth and no lumps remain. Scrape down the bowl as needed to ensure even mixing. This step creates the flavorful base that holds the dessert together.
- Whip the Filling
- Add the cold heavy whipping cream directly into the coffee cream mixture. Start mixing at low speed to avoid splatters, then gradually increase to medium high. Whip until the mixture thickens and forms soft peaks. The texture should be fluffy but not stiff. It may appear thin at first just keep whipping until it becomes luxurious and spoonable. If at any point the mixture seems too loose, pause and let it rest in the fridge for several minutes, then whip again.
- Layer the Dessert
- Spread a thin even layer of the whipped coffee cream on the bottom of a nine by thirteen inch baking dish. Top with a layer of Maria cookies, gently pressing to cover all edges. Spoon more coffee cream over the cookies and use a spatula to smooth. Continue alternating cookies and cream layers until all ingredients are used, finishing with a thick layer of cream on top as this sets the tone for the garnish.
- Chill the Carlota
- Cover the dish tightly with plastic wrap and refrigerate for at least four hours or overnight. This extended chilling time lets the cookies soak up the coffee cream and soften into a cake like consistency while flavors meld.
- Garnish and Serve
- In a small bowl, stir together cocoa powder and instant coffee. Using a fine sieve or sifter, gently dust the mixture over the top layer of cream just before serving. Slice into neat squares using a sharp knife wiped clean between cuts for best presentation. Serve well chilled and enjoy every bite.
Bookmark
The Maria cookies are my personal favorite part Their texture after soaking overnight is a huge reason my family asks for seconds. I once had my cousin ask if we could make a giant layered Carlota for his wedding instead of a traditional cake.
Storage Tips
Keep Carlota de Cafe tightly wrapped in the refrigerator. It tastes best eaten within three days as the cookies stay just the right amount of soft. If making ahead for a party, wait to add the cocoa and coffee garnish until right before serving for the freshest finish. Leftovers can be enjoyed straight from the fridge and the cake slices cleanly once fully chilled.
Ingredient Substitutions
If you cannot find Maria cookies, plain digestive biscuits work almost as well and provide a similar tender bite. Dairy free cream cheese and coconut whipped cream can stand in for the traditional filling for a plant based variation. Swap decaf coffee for regular to keep things caffeine light without losing any of that deep flavor.
Serving Suggestions
Serve Carlota de Cafe in generous chilled squares garnished with a swirl of whipped cream or a sprinkle of grated chocolate for an extra fancy touch. For a festive brunch, cut smaller bites to share alongside fresh berries. I sometimes add a few chocolate covered espresso beans on top for an elegant coffeehouse feel.
Bookmark
Cultural and Historical Context
Born from a mix of Mexican and European influences, Carlota de Cafe reflects classic Mexican flavors with a nod to tiramisu. It is a beloved staple at celebrations from birthdays to family holidays, often turning up as the no fuss dessert everyone looks forward to. Each family tends to have their own twist depending on tradition and taste.
Frequently Asked Questions
- → What type of coffee should be used?
Use strong brewed coffee, either regular or decaf, for a robust flavor in the cream filling. Let it cool completely before mixing in.
- → Can I substitute Maria cookies?
Yes, digestive biscuits work well if Maria cookies are unavailable. Choose a plain, lightly sweetened cookie for best texture.
- → What's the key to thickening the cream mixture?
Whip the heavy cream until soft peaks form, and add coffee gradually to avoid thinning. Chill thoroughly to set the layers.
- → How long should the dessert be chilled?
Chill for at least 4 hours, but overnight yields the best flavor and texture as the cookies fully soften and flavors develop.
- → Can I add extra garnishes?
Absolutely! Try grated chocolate, extra cinnamon, or more cocoa powder for added flavor and an elegant finish.