Bolo de bolacha
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 Garnished with crushed and whole biscuits | |
| Type | Dessert |
|---|---|
| Place of origin | Portugal |
| Main ingredients | Marie biscuits, egg yolks, brown sugar, butter, coffee (or espresso) |
| Similar dishes | Vínarterta, icebox cake, kek batik, mango float, trifle |
| |
Bolo de bolacha (lit. 'biscuit cake') is a Portuguese dessert made with Marie biscuits lightly soaked in coffee and layered with buttercream.
Marie biscuits (Portuguese: bolacha Maria) are popular biscuits introduced to the Iberian Peninsula in the late 1800s. They often accompany coffee or tea for dipping.[1]
The first published recipe for bolo de bolacha first appears in 1959, in the third edition of O Mestre Cozinheiro, a cookbook by Laura Santos and published by Editorial Lavores. However, it may have been inspired by an earlier recipe known a few years earlier in France known as gâteau de famille which was made with thé brun biscuits. Other than being coated with powdered or shaved chocolate, the recipes were nearly identical.[2]
Nevertheless, its composition is similar to other desserts found throughout Europe such as Italian tiramisu or English trifle found today.[3] It reached as far as Goa in Portuguese India, although the dessert is often made without eggs.[4]
