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Coffee break · Dessert in the fridge
Coffee-soaked rice cakes. Thick vanilla cream. A generous dusting of cocoa. No oven needed.
About 10 minutes to layer, then at least 2 hours in the fridge. Overnight gives the rice cakes more time to soften.
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Rice cakes are doing something different here. A quick dip in coffee and a long rest under vanilla yogurt turn their crunch into soft, layered dessert.
The protein powder goes into a little coffee first. That small step helps it blend into the yogurt without leaving dry pockets.
One quick dip. Two creamy layers. Leave it overnight if you can.
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The small things that matter
About one second per side is enough. Let the fridge soften the rice cakes; do not soak them until they collapse.
Weigh the ingredients before you start so the filling and base come together as written.
About 10 minutes to layer, then at least 2 hours in the fridge. Overnight gives the rice cakes more time to soften.
What you need
Layer the full batch in one dish, then divide it into two equal servings after chilling.
Keep the dip quick. About one second per side is enough. Let the fridge soften the rice cakes; do not soak them until they collapse.
You'll need: mixing bowl, whisk, shallow coffee dish, serving dish, fine sieve
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How to make it
Whisk the coffee protein powder with about 2½ tablespoons of the cooled coffee. Add another teaspoon of coffee only if needed to make it smooth.
Fold the slurry into all 700 g vanilla Greek yogurt until the color is even and no dry powder remains.
Pour the remaining coffee into a shallow dish. Quickly dip half the rice cake pieces, about one second per side, and arrange them in the bottom of your serving dish.
Spread half the yogurt mixture over the rice cakes. Dip and add the remaining pieces, then cover them with the rest of the yogurt. Smooth the top.
Sift the cocoa over the top. Cover and refrigerate for at least 2 hours, preferably overnight. Divide into two servings and scoop through the layers.
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