Coffee Gateau is one of the easiest & delicatley delicious desserts I have ever come across. The best part about it is that it does not involve the time consuming labor & stages to create a sophisticated dessert. This is something my hubby & his brother would make together when they were younger, and now my daughter takes the initiative to make this with my hubby. But do not get turned off by the uncomplicated ingredients and the simplicty of the process, for this is indeed a crowd pleasing dessert !!
This time my dear hubby made this while I took the pictures. There could be slight variations & I have included them in the notes below. The crunch of the biscuits, the fluff of the creme, and the flavor of coffee cannot make it go wrong.
This is being sent to Monthly Mingle: Tea & Coffee hosted by Meeta of What’s for Lunch, Honey?
3 tablespoons Instant Coffee
8 tablespoons Sugar
8 oz Fat Free Cool Whip
½ cup milk
14 Marie Biscuits-Crushed and Powdered with Rolling pin
32 (approx) Marie Biscuits for Layering ( Shown here is 4 layers of Biscuits. Please adjust your quantity with the size of gateau you are making)
Mix the coffee and the sugar in a bowl.
Sprinkle 3 Tablespoons of water (the mix should not become liquid… it will be more like crumbles), and beat it in medium speed till it becomes creamy, frothy and more than doubles in amount. (you can use a fork to beat, but it will take an awfully long time).
This is the look you should have by the time you are done:
Add all of the Crème to this and beat it for some more time, till all the crème, coffee & sugar blend in.
Take the Marie Biscuits to be crushed and crush them to an almost fine powder with a rolling pin. Mix the crushed Biscuits to the Crème Mix & stir it in till well blended.
Take a large flat bottomed container where you are going to be freezing this.
Take the milk in a bowl and set aside. Keep the rest of the Marie Biscuits handy.
Put one layer of the Crème mix in the flat bottomed container. Dip the Marie Biscuits one by one (Do not soak them, they should just be wet and not soggy soaked), and add it on the crème to form a layer. Fill up the gaps, by breaking pieces of the biscuits. The picture should make it easier to understand.
Put another layer of crème mix on the top of this. Again add a layer of Marie Biscuit in the same way as you did above. Make as many layers as you want or for as long as the Crème lasts.
The top most layer should be the Crème Mix layer.
Freeze it for atleast 8 hours or overnight is even better. Cut in with a sharp knife and serve immediately.
* If Marie Biscuits are not available OR if you want a soft spongy feel, use ladyfingers sliced horizontally and soaking them in milk for little bit longer.
* You can use variations soaking the biscuits in brewed coffee ( to have the Gateau with strong coffee flavor), or you may use any of your favorite liquer.
* The thickness/amount of creme-coffee mix between the layers may be adjusted to your taste. To make it more creamy, add thicker creme mix.
* You can use any of your favorite Flavors of Coffee. I have used regular coffee in this one, but variations are always interesting.