Ingredients
FOR THE BASE
COCOA COOKIES
300 grams
BUTTER
150 grams
FOR THE CREAM
MASCARPONE CHEESE
250 gr
CRÈME FRAÎCHE
250 gr
COLD MOKA COFFEE
100 ml
POWDERED SUGAR
90 grams
TO FINISH
POWDERED SUGAR
snack
Grandpa’s crumbled coppa is a dessert without easy and delicious cooking, ideal to bring to the table to finish a meal in style or to consume for a special snack in the company of guests. This is a cake inspired by the famous Grandfather’s Cup ice cream, prepared with a layer of cocoa cookies and melted butter, topped with a soft and voluptuous coffee cream.

To make it, simply pulverize the biscuits in a blender, then mix them with warm melted butter, as you do for cheesecake, then distribute 2/3 of the resulting mixture at the bottom of a springform pan. 22 cm in diameter; after resting in the refrigerator, pour the filling onto the base, obtained by mixing the mascarpone with the icing sugar, coffee mocha and whipped cream in a bowl, and finally cover the surface with the rest of the crumbled biscuits. The result will be a dollop of deliciousness to harden in the fridge for at least a few hours, or in the freezer for about half the time, and finally to sprinkle with a little icing sugar.

If you prefer, you can replace the espresso coffee with soluble, to dissolve in a cup of hot water or, if the cake is intended for children, with decaffeinated: the important thing, so as not to dismantle the filling. , it is to use it very cold. If you wish, you can enrich the cream with white or dark chocolate chips, then replace the classic cocoa biscuits with buckwheat biscuits: for a gluten-free preparation also suitable for celiac or gluten-intolerant guests.

To save time, you can prepare the crumbled bread in advance, even the day before: letting it rest in the refrigerator will intensify its flavor and make it even better. You can store it in the refrigerator, in an airtight container or covered with a sheet of cling film, for 2-3 days maximum.

Find out how to prepare the crumbled grandpa cut by following the step-by-step procedure and tips. If you liked this recipe, also try the no-bake mocha cake or coconut crumble.

How to Make Crumbed Grandpa’s Cup

Step 1
Prepare the base: place the cocoa biscuits in the bowl of a mixer
1
.

Step 2
Mix them until they become powder
2
and transfer them to a bowl.

Step 3
Melt the butter in the microwave or in a bain-marie; then pour it over the mixed biscuits
3
.

Step 4
Mix the ingredients well with a spoon
4
until a homogeneous mixture is obtained.

Step 5
Distribute 2/3 of the biscuit and melted butter mixture in a 22 cm diameter springform mold, covered with baking paper, and press the surface well with the back of a spoon.
5
; then let it harden in the refrigerator for half an hour.

Step 6
Meanwhile, prepare the filling: collect the mascarpone and icing sugar in a bowl
6
.

Step 7
Mix well with a spatula
7
.

Step 8
Add the cold coffee
8
.

Step 9
Incorporate it into the mascarpone cream
9
.

Step 10
At this point add the
ten cream
, whipped separately with electric whisks.

Step 11
Mix gently with a spatula
11
, using movements from bottom to top so as not to disassemble the mixture.

Step 12
Evenly distribute the soft and foamy cream obtained over the now cold biscuit base
12
.

Step 13
Sprinkle with the mixture of dry biscuits and reserved melted butter
13
, and put the cake in the refrigerator for a few hours.

Step 14
Once the time has elapsed, turn out the crumbled mixture onto a serving plate.
14
.

Step 15
Sprinkle the surface with a light coating of icing sugar
15
, bring the crumbled grandpa cup to the table and serve.