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Italian Coffee Talk - New Appointment Reminder + No-Bake Crostata al Caffè Recipe

Time & Location

Jun 17, 8:30 AM – 9:30 AM PDT ZOOM

Prepare a cup of coffee and join us for a morning chat!

We'll read the news, talk about current events, and more.

Get the chance to practice your Italian, improve your vocabulary, have fun, and meet new friends!

Coffee Tart Recipe

Let's make a delicious Coffee Tart without turn on the oven!


for a 8" cake pan

For the crust

300 grams of cocoa biscuits

200 grams of unsalted butter

2 teaspoons of instant coffee or 2 teaspoons of espresso (very strong)

For the espresso cream

250 grams of mascarpone cheese

1/2 cup of espresso (200 ml)

200 grams of cream

50 grams of powdered sugar

unsweetened cocoa powder for cover


Step 1: Make the Crust

  • Finely ground the biscuits. You can use a food processor or blender to do this. Place them in a bowl, together with the coffee and the melted butter.

  • Mix well until you have a compact dough.

  • Cover a tart pan with cling film and pour the biscuit mixture. With the help of a spoon, press it into the bottom and halfway up the sides. A springform pan is a necessity when making cheesecake. The sides are easily removed, and your cheesecake will be perfectly intact.

  • Put the base in the refrigerator.

Step 2: Make the Filling

  • Prepare the coffee and let it cool.

  • Whip the cream with the icing sugar and when it is firm, add the mascarpone a little at a time and mix.

  • Pour the coffee into the cream and mix with a spatula.

Step 3: Assemble the Cake

Take the base from the refrigerator and pour the cream on the biscuit tart, level, and put the cake in the fridge for at least 3/4 hours. If you want to reduce the time, you can put it in the freezer for 2 hours.

The Crostata al Caffe' is ready to be enjoyed. You can decorate it as you prefer, with coffee beans, chocolate chips, whipped cream, or cocoa!

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