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Author:
noa.tasty
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חיתוכיות פתיבר קרמבו בטעמי קפה ☕️ (Petit Beurre Krembo Coffee Slices)
Indulge in these delightful no-bake Petit Beurre Krembo coffee-flavored slices. Layers of coffee-soaked biscuits, a rich chocolate-coffee biscuit mixture, and a light vanilla-coffee cream, all topped with another layer of coffee-dipped biscuits. This dessert is easy to prepare and perfect for coffee and chocolate lovers.
#Dessert
#No-Bake
#Coffee
#Chocolate
#Krembo
#Petit Beurre
#Sweet Slices
#Easy
Finished Slices Ready to Serve
Recipe Information
31m
Prep Time
0m
Cook Time
3h 31m
Total Time
12
Servings
Medium
Middle Eastern
Hebrew
Nutrition (per serving)
480
Calories
7g
Protein
55g
Carbs
28g
Fat
Top Biscuit Layer Applied
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Cream Layer Smoothed
Instructions
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- Line a 24x24 cm square baking pan with parchment paper, ensuring extra paper hangs over the sides for easy removal later.1m
Preview1mPreviewLine a 24x24 cm square baking pan with parchment paper, ensuring extra paper hangs over the sides for easy removal later. - Quickly dip 12 Petit Beurre biscuits one by one into a bowl of coffee, just enough to moisten without making them soggy. Arrange these dipped biscuits tightly to form a single layer at the bottom of the prepared pan.3m
Preview3mPreviewQuickly dip 12 Petit Beurre biscuits one by one into a bowl of coffee, just enough to moisten without making them soggy. Arrange these dipped biscuits tightly to form a single layer at the bottom of the prepared pan. - In a medium saucepan, combine the 200g milk chocolate, 100g cubed butter, 1 teaspoon instant coffee, 2 tablespoons sugar, and 250ml sweet cream. Heat gently over low heat, stirring continuously until all ingredients are completely melted and the mixture is smooth and glossy.5m
Preview5mPreviewIn a medium saucepan, combine the 200g milk chocolate, 100g cubed butter, 1 teaspoon instant coffee, 2 tablespoons sugar, and 250ml sweet cream. Heat gently over low heat, stirring continuously until all ingredients are completely melted and the mixture is smooth and glossy. - Remove the saucepan from the heat. Add the 300g crushed Petit Beurre biscuits (crush them into small, irregular pieces, not fine powder) and 2 tablespoons cocoa powder to the chocolate mixture. Mix thoroughly until all the biscuit pieces are evenly coated.5m
Preview5mPreviewRemove the saucepan from the heat. Add the 300g crushed Petit Beurre biscuits (crush them into small, irregular pieces, not fine powder) and 2 tablespoons cocoa powder to the chocolate mixture. Mix thoroughly until all the biscuit pieces are evenly coated. - Pour the chocolate biscuit mixture evenly over the first layer of coffee-dipped biscuits in the pan. Spread it out smoothly using a spatula.2m
Preview2mPreviewPour the chocolate biscuit mixture evenly over the first layer of coffee-dipped biscuits in the pan. Spread it out smoothly using a spatula. - In a large, chilled bowl, combine the 500ml cold sweet cream, 80g instant vanilla pudding powder, 4 tablespoons powdered sugar, 1 teaspoon vanilla extract, and optionally 0.5 teaspoon instant coffee. Whip with an electric mixer on high speed until stiff peaks form.5m
Preview5mPreviewIn a large, chilled bowl, combine the 500ml cold sweet cream, 80g instant vanilla pudding powder, 4 tablespoons powdered sugar, 1 teaspoon vanilla extract, and optionally 0.5 teaspoon instant coffee. Whip with an electric mixer on high speed until stiff peaks form. - Carefully spread the whipped cream mixture over the chocolate biscuit layer, smoothing the top with a spatula.2mPreview2mPreviewCarefully spread the whipped cream mixture over the chocolate biscuit layer, smoothing the top with a spatula.
- Dip the remaining 12 Petit Beurre biscuits in coffee as before and arrange them neatly on top of the cream layer, creating the final biscuit layer.3mPreview3mPreviewDip the remaining 12 Petit Beurre biscuits in coffee as before and arrange them neatly on top of the cream layer, creating the final biscuit layer.
- Cover the pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the dessert to set completely.0m
Preview0mPreviewCover the pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the dessert to set completely. - Once thoroughly chilled and set, use the parchment paper overhang to lift the dessert out of the pan. Place it on a cutting board and cut it into desired slices, such as 24 squares. Serve cold.5mPreview5mPreviewOnce thoroughly chilled and set, use the parchment paper overhang to lift the dessert out of the pan. Place it on a cutting board and cut it into desired slices, such as 24 squares. Serve cold.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
