Bolo de Bolacha Maria – Maria Cookie Cake
This easy recipe requires not baking and makes an elegant dessert. Bolo de Bolacha Maria is traditionally made with butter, or sweetened condensed milk, but my version uses home made pastry cream which makes it lighter and uses less sugar. You’ll find that you have all the ingredients for this recipe in your pantry. If you don’t have Portuguese Maria Cookies, you can use the Mexican Maria Cookies found in most grocery stores as an option. Enjoy!
Makes 1 small cake or approximately 4 parfaits
1 package of Bolacha Maria (Maria Cookies any brand)
1 or 2 cups of warm strong black coffee
2 cups of whole milk
3 large egg yolks
1/2 cup of sugar
1/4 cup of corn starch
1/2 teaspoon of vanilla extract
2 tablespoons of butter
pinch of salt
Instructions for Pastry Cream:
In a small saucepan heat the milk, 1/4 cup of the sugar, vanilla and pinch of salt until scalding but not boiling and set aside.
Meanwhile mix the egg yolks with the remaining sugar and corn starch until smooth and creamy.
Slowly add the yolks to the milk beating as you pour. Cook the mixture on medium heat for two minutes until it thickens stirring constantly.
Pour the cream into a bowl and add the butter. Beat with a mixer for about 5 minutes until very smooth and creamy.
Cover the bowl and place in the refrigerator for at least 2 hours to cool completely and thicken.
Dip 1 cookie into the coffee for about 5 seconds and place into the bottom of parfait glass. The cookie shouldn’t fall apart, if you find it gets too soft dip the cookie for only a few seconds.
Spread pastry cream on top of the cookie and continuing layer to your desired height leaving the last layer with the cream on top.
Crumble a few cookies in a plastic bag and sprinkle on top.
If you want to make the cookie mold with ribbon it’s very easy to do.
Place whole cookies around the sides to form an even square. Wrap a ribbon around and make a bow. Add tiny flowers for a nice effect.
Store in the refrigerator for a few hours to set. When ready to serve top with fresh whipped cream and cookie crumbles.
You can also make this recipe as individual parfaits but don’t top with the cream until ready to serve.
Store in the refrigerator for up to 3 days. Enjoy!