Description
Indulge in a creamy, coffee-infused delight with this Cold Brew Icebox Cake recipe. Layers of mascarpone whipped with cold brew concentrate and espresso powder are combined with crunchy Oreo Thins and chilled to perfection, creating a luscious no-bake dessert that’s perfect for coffee lovers.
Ingredients
Scale
Mascarpone Mixture
- 16 oz. mascarpone, room temperature (Belgioso recommended)
- 1/2 cup cold brew concentrate
- 1 Tbsp. espresso powder
- 1/4 tsp. kosher salt
- 3/4 cup confectioners’ sugar
Whipped Cream
- 2 1/4 cups heavy cream, divided
- 2 Tbsp. confectioners’ sugar, divided
Other Ingredients
- 32 Oreo Thins
- 1/4 cup chocolate-covered espresso beans
Instructions
- Prepare mascarpone mixture: In a large bowl, gently stir together mascarpone, cold brew concentrate, espresso powder, kosher salt, and 3/4 cup confectioners’ sugar using a rubber spatula until the mixture is smooth and well combined, creating a rich coffee-flavored base.
- Whip cream into mascarpone: Switch to a handheld mixer and gradually beat in 1 1/2 cups of the heavy cream on medium-low speed. Add the cream in 1/2-cup increments, beating just until incorporated after each addition. Then increase the mixer speed to medium-high and whip until stiff peaks form, about 2 to 4 minutes, creating a fluffy and light texture.
- Assemble layers: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving about a 3-inch overhang on all sides for easy removal. Spread 1 cup of the cream mixture evenly at the bottom. Place 8 Oreo Thins on top in a 4 x 2 grid. Add another 1 cup layer of cream mixture. Repeat the Oreo and cream layers 3 more times, finishing with a final layer of cream mixture.
- Chill the cake: Transfer any remaining cream mixture to an airtight container and refrigerate for later use. Fold the plastic wrap over the top of the cake to cover it, then refrigerate for at least 12 hours and up to 3 days to let the flavors meld and the Oreos soften slightly.
- Unmold the cake: Remove the top layer of plastic wrap. Place a rectangular platter or large serving plate upside down over the loaf pan, then carefully invert the cake onto the platter. Remove the loaf pan and peel off the plastic wrap gently, revealing the layered cake.
- Frost the cake: Use the reserved cream mixture to frost the top and sides of the cake. You may not need to use it all. Chill the frosted cake in the refrigerator until ready to serve.
- Prepare whipped topping: In a large bowl, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar with a handheld mixer on medium speed until stiff peaks form, about 1 to 2 minutes, creating a light and airy whipped cream topping.
- Decorate and serve: Spoon dollops of the whipped cream onto the top of the frosted cake, creating irregular peaks and valleys for a rustic appearance. Finally, sprinkle the chocolate-covered espresso beans over the top for a crunchy, coffee-flavored garnish.
Notes
- This is a no-bake dessert; chilling time is essential for texture and flavor development.
- Use high-quality mascarpone and cold brew concentrate for the best coffee flavor.
- Ensure heavy cream is cold before whipping for better volume.
- The cake can be stored in the refrigerator for up to 3 days, but avoid freezing.
- Chocolate-covered espresso beans add crunch and an extra coffee kick; substitute with chocolate chips if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Cold Brew, Icebox Cake, No-Bake Dessert, Coffee Dessert, Mascarpone Cake, Oreo Cake
