Description
This Cold Brew Icebox Cake is a luscious no-bake dessert perfect for coffee lovers. Featuring layers of Oreo Thins and a rich mascarpone and cold brew-infused cream, this cake is chilled to creamy, airy perfection. Its elegant presentation and espresso bean garnish make it an impressive yet effortless treat to prepare ahead for special occasions or relaxing weekends.
Ingredients
Scale
Mascarpone Cream 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, divided
- 2 1/4 cups heavy cream, divided
Layering Components
- 32 Oreo Thins, divided
Garnish
- 1/4 cup chocolate-covered espresso beans
Instructions
- Prepare the mascarpone cream mixture: In a large bowl, gently stir together the mascarpone, cold brew concentrate, espresso powder, kosher salt, and 3/4 cup of the confectioners’ sugar using a rubber spatula until the mixture is smooth and homogenous.
- Whip the cream into mascarpone mixture: Switch to a handheld mixer and gradually beat in 1 1/2 cups of heavy cream on medium-low speed. Add the cream in 1/2-cup increments, beating just until incorporated after each addition. Once all is added, increase the mixer speed to medium-high and beat until stiff peaks form, which will take approximately 2 to 4 minutes.
- Assemble the cake 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 on the bottom of the pan. Arrange 8 Oreo Thins evenly on top in a 4 x 2 grid. Cover with another cup of cream mixture and repeat this layering process three more times, finishing with a final layer of cream mixture on top.
- Chill the icebox cake: Transfer any remaining cream mixture to an airtight container and refrigerate it for frosting later. Fold the plastic wrap over the top layer of cream to cover the cake tightly. Refrigerate the entire cake for at least 12 hours, but it can be stored up to 3 days. Do not freeze as it changes texture.
- Unmold the chilled cake: Carefully remove the top plastic wrap from the cake. Place a rectangular serving platter or large plate upside down on top of the loaf pan, then invert the cake onto the platter. Gently remove the loaf pan and peel off the plastic wrap from the cake.
- Frost the cake with reserved cream: Using the reserved cream mixture from earlier, frost the top and sides of the cake evenly. You may not use all the reserved cream during frosting. Return the cake to the refrigerator until ready to serve.
- Whip the topping cream: In a clean large bowl, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar on medium speed with a handheld mixer until stiff peaks form, about 1 to 2 minutes.
- Decorate and garnish: Spoon dollops of the whipped cream onto the top of the cake, creating irregular peaks and valleys for a rustic look. Sprinkle the chocolate-covered espresso beans over the top for a crunchy, coffee-flavored garnish.
Notes
- Use room temperature mascarpone to ensure smooth mixing.
- Do not freeze the cake as it affects the texture of the mascarpone and cream layers.
- If cold brew concentrate is not available, strong brewed coffee (chilled) can be substituted but will be less intense.
- Oreo Thins work best for the delicate layered texture; standard Oreos can be used but may be thicker.
- Chilling time is essential to allow the cookies to soften and the flavors to meld.
- Keep the cake refrigerated until serving for best texture and safety.
- Chocolate-covered espresso beans add a delightful crunch and intensified coffee taste to the finished dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cold brew, icebox cake, no bake dessert, mascarpone, Oreo, espresso, coffee dessert, layered cake
