Bolo De Bolacha Recipe

Brew and sweeten

Brew 360 ml very strong espresso or coffee. While hot, stir in 2 tablespoons sugar until dissolved (optional). Let coffee cool to just warm or room temperature.

Pour the cooled coffee into a shallow dish wide enough to quickly dip cookies. Arrange 350 g Maria cookies in a single layer on a tray near your workspace so you can assemble quickly.

Make zabaglione base

Whisk 4 egg yolks and 100 g granulated sugar in a heatproof bowl until pale and slightly thickened. Set the bowl over a saucepan of gently simmering water (bain-marie) ensuring the bottom of the bowl does not touch the water. Whisk continuously for about 6–8 minutes, until the mixture is thick, ribboning and registers warm (it should reach about 70–75°C if using a thermometer). Remove from heat and allow to cool slightly for 3–4 minutes.

Incorporate mascarpone and port

While still slightly warm, whisk 500 g mascarpone into the egg-sugar mixture in two additions until smooth and fully incorporated. Whisk in 60 ml port, 1 tsp vanilla extract and a pinch of sea salt. Taste and adjust port or salt as desired.

Whip cream and fold

In a chilled bowl, whip 300 ml cold heavy cream to soft peaks. Fold one-third of the whipped cream into the mascarpone-zabaglione to loosen the mixture, then gently fold in the remaining whipped cream until homogenous and light. Do not overmix — you want a fluffy, spreadable cream.

Line a 20–23 cm (8–9 inch) springform pan or a similar straight-sided round dish with parchment (optional) for easier removal. Begin with a layer of quickly dipped cookies: dip each Maria cookie into the cooled coffee for 1–2 seconds per side (do not soak; cookies should be moistened but not falling apart) and arrange them bottom-side up in a single layer to cover the base.

Spread about one-third of the port-laced cream evenly over the cookie layer using an offset spatula, smoothing to the edges.

Repeat with another layer of coffee-dipped cookies and another third of the cream. Finish with a final layer of dipped cookies and spread the remaining cream on top, smoothing the surface. Reserve a few cookies or extra cream if you want decorative accents.

Cover the assembled bolo de bolacha tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Chilling allows the cookies to soften and flavors to meld.

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder using a fine sieve. Sprinkle 20 g finely grated dark chocolate over the cocoa if using for extra texture and flavor.

Run a thin knife around the pan edge before releasing the springform. Slice with a sharp knife wiped between cuts for clean pieces. Serve chilled.