Hopla Dessert! Quick recipe from my Mom’s book!

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☕ No-Bake Espresso Biscuit Cake with Whipped Cream and Walnuts

Sometimes we all crave something sweet after a lovely meal, but simply don’t have the time to bake. This no-bake espresso cake is a quick and elegant dessert that offers everything we love in a homemade treat — flavor, softness, and aroma — without ever turning on the oven.

This recipe is especially close to my heart because it comes from my mother’s old recipe notebook, and at home we always called it “Dessert Hopla.” Every time I make it, I feel her warmth and the scent of childhood in every layer. Soft biscuits soaked in espresso, airy whipped cream, crunchy walnuts, and a touch of dark chocolate — a perfect combination that always brings a smile.

🌿 Ingredients:

• 8–10 plain biscuits (tea or butter biscuits)
• 1 cup warm milk
• 1 espresso shot (or to taste)
• 1 cup sweetened whipped cream
• ½ cup chopped walnuts
• 50 g dark chocolate, chopped or grated
• 1 tbsp espresso (for finishing)

🍰 Preparation:

1. Prepare the espresso and whipped cream.
   Whip the cream until soft and airy, then set aside. In a shallow bowl, mix the milk with espresso.
2. Make the first layer.
   Quickly dip each biscuit into the milk-espresso mixture (just a few seconds per side) and arrange them neatly on a serving plate.
3. Add whipped cream and walnuts.
   Spread a layer of whipped cream over the biscuits and sprinkle with chopped walnuts.
4. Repeat the process.
   Continue with a second and third layer in the same way — biscuits, cream, walnuts.
5. Finish beautifully.
   On the final layer, spread whipped cream, sprinkle dark chocolate on top, and drizzle one tablespoon of espresso for a shiny and aromatic finish.
6. Chill and serve.
   Place the cake in the fridge for at least 2 hours so the biscuits soften and the flavors blend together. Serve chilled and enjoy.

💡 If preparing for children, reduce or replace the espresso with decaf coffee or cocoa-flavored milk.