Learn to make Mattonella al Cappuccino, a delightful Italian dessert.

Mattonella al Cappuccino

Mattonella al Cappuccino is a deliciously refreshing spoon dessert, perfect as a summer meal finale. This easy Italian recipe involves a few simple steps but guarantees an elegant and refined presentation, ideal for impressing guests without spending hours in the kitchen.

Thanks to its layered structure, featuring a soft base embracing a velvety mascarpone and coffee cream, this chilled cake boasts an impeccable aesthetic, worthy of the finest patisserie. Its fresh and fluffy texture makes it perfect as a dessert, especially during family Sunday lunches or summer dinners with friends. You can conveniently prepare it in advance and let it set in the refrigerator, so it’s ready when needed.

Discover other brick cake recipes:

• Coffee Brick Cake
• Black Forest Brick
• Tiramisu with Dry Biscuits

Ingredients

• 200g of dry biscuits
• 250g of mascarpone cheese
• 100g of powdered sugar
• 200ml of coffee
• 100ml of milk
• 200ml of fresh cream
• Cocoa powder for dusting

Instructions

1. Prepare the coffee and let it cool.
2. In a bowl, mix mascarpone with powdered sugar until smooth.
3. Gently fold in the whipped cream.
4. Dip the biscuits in the coffee and milk mixture.
5. Layer the soaked biscuits in a mold, followed by a layer of mascarpone cream.
6. Repeat the layers, finishing with a cream layer.
7. Dust with cocoa powder and refrigerate for at least 3 hours.

Total Time: 30 min

Cuisine: Italian