Cold yogurt and coffee cake

A cup of coffee, which you did not drink in your morning rush, and two jars of yogurt, which never fail in the fridge: these and a few other ingredients for a fresh and delicate cold yogurt and coffee cake. A recipe to prepare without cooking, with a biscuit base, similar to a cheesecake, which contains a creamy filling of yogurt and coffee.

Ingredients for the base

  • 230 g of dry biscuits
  • 100 g of butter
  • 1 spoon full of brown sugar


Ingredients for the cream

  • 500 g of creamy coffee yogurt
  • 300 ml of whipping cream
  • 8 g of fish glue (about 4 sheets)
  • 70-80 g of caster sugar
  • 1 teaspoon vanilla extract (or vanilla aroma)
  • 30-50 ml of unsweetened coffee at room temperature (taste Napoletano by 101CAFFE’)
  • 1-2 teaspoons of instant coffee
  • bitter cocoa as required


Procedure for the base

  1. Mince cookies in a mixer
  2. Melt butter in a pot and add it to crumbled biscuits and brown sugar
  3. Mix to incorporate it completely
  4. Cover with baking paper a 22-24 cm diameter cake 
  5. Pour crumbled biscuits and compact biscuit base with the back of a spoon
  6. Refrigerate for 30 minutes.


Procedure for the cream

  1. Put isinglass in cold water for at least 10 minutes
  2. In a bowl, whip cream with whips
  3. Add yoghurt to coffee, liquid coffee, vanilla and granulated sugar, then blend until all is incorporated
  4. Heat in a pan 2 spoons of cream to be whipped liquid, together with instant coffee
  5. Add well squeezed isinglass and mix all
  6. Melt isinglass to avoid lumps
  7. Let cool slightly and add to the mixture of yoghurt and cream previously prepared, then mix with whisks at low speed
  8. Pour yoghurt filling on the base of cookies you have previously prepared and let rest in the refrigerator for at least six hours
  9. Finally add bitter cocoa on the surface, for a pleasant contrast
  10. Serve your cake cold, and enjoy it in all its creamy goodness!