Ingredients
FOR THE BASE
COCOA BISCUITS
300 gr
BUTTER
150 gr
FOR THE CREAM
MASCARPONE
250 gr
FRESH CREAM
250 gr
COLD MOKA COFFEE
100 ml
ICING SUGAR
90 gr
FOR THE FINISHING
ICING SUGAR
to taste
The crumbled coppa del nonno is an easy and delicious no-bake dessert, ideal to bring to the table as a happy ending to a meal or to consume for a special snack in the company of guests. It is a cake inspired by the famous coppa del nonno ice cream, prepared with a layer of cocoa biscuits and melted butter, topped with a soft and voluptuous coffee cream.

To make it, you just need to pulverize the biscuits in a mixer, then mix them with the warm melted butter, as you do for cheesecake, and then distribute 2/3 of the mixture obtained on the bottom of a 22 cm diameter springform pan; after a resting time in the fridge, pour the filling onto the base, obtained by working the mascarpone with the icing sugar, the coffee from the moka and the whipped cream in a bowl, and finally cover the surface with the remaining crumbled biscuits. The result will be a spoon delight to be hardened in the fridge for at least a couple of hours, or in the freezer for about half the time, and finally sprinkled with a little icing sugar.

If you prefer, you can replace the espresso with instant coffee, to be dissolved in a cup of hot water or, if the cake is intended for the little ones, with decaffeinated coffee: the important thing, to avoid deflating the filling, will be to use it very cold. If you like, you can enrich the cream with white or dark chocolate chips, and then replace the classic cocoa biscuits with buckwheat biscuits: for a gluten-free preparation also suitable for guests with celiac disease or gluten intolerance.

To get a head start on time, you can package the crumble in advance, even the night before: resting in the fridge will intensify the flavor making it even better. You can store it in the fridge, in an airtight container or covered with a sheet of cling film, for 2-3 days maximum

Find out how to prepare the nonno’s cup crumble by following the step-by-step procedure and tips. If you liked this recipe, also try the mocha cake or the no-bake coconut crumble.

How to prepare the nonno’s cup crumble
Step 1
Prepare the base: place the cocoa biscuits in the jug of a mixer 1.

Step 2
Blend them until they are reduced to powder 2 and transfer them to a bowl.

Step 3
Melt the butter in the microwave or in a bain-marie; then pour it over the blended biscuits 3.

Step 4
Mix the ingredients well with a spoon 4, until you obtain a smooth mixture.

Step 5
Spread 2/3 of the biscuit and melted butter mixture into a 22 cm diameter springform pan lined with baking paper and compact the surface well with the back of a spoon 5; then leave to harden in the fridge for half an hour.

Step 6
In the meantime, prepare the filling: collect the mascarpone and icing sugar in a bowl 6.

Step 7
Mix thoroughly with a spatula 7.

Step 8
Add the cold coffee 8.

Step 9
Incorporate it into the mascarpone cream 9.

Step 10
At this point add the cream 10, whipped separately with an electric whisk.

Step 11
Mix gently with a spatula 11, with movements from the bottom upwards so as not to deflate the mixture.

Step 12
Spread the soft and frothy cream evenly over the now cold biscuit base 12.

Step 13
Sprinkle with the mixture of dry biscuits and melted butter kept aside 13, and put the cake in the fridge for a couple of hours.

Step 14
After the time has passed, turn out the crumble cake onto a serving plate 14.

Step 15
Sprinkle the surface with a light layer of icing sugar 15, bring the crumbled coppa del nonno to the table and serve.