1. 1

   Step 1

   Prepare 300 ml of strong espresso coffee and let it cool in a deep plate for dipping the cookies.

2. 2

   Step 2

   In a bowl, beat 250 g of room temperature butter with 250 g of powdered sugar until you get a whitish cream.

3. 3

   Step 3

   Add 3 egg yolks one by one, beating well after each addition to incorporate.

4. 4

   Step 4

   Add a little vanilla extract to the cream and mix well.

5. 5

   Step 5

   Quickly dip each of the 400 g of Maria cookies in the coffee, without letting them get too soggy.

6. 6

   Step 6

   On a serving plate, arrange a layer of dipped cookies in a flower or circle shape.

7. 7

   Step 7

   Cover the layer of cookies with a thin layer of the prepared buttercream.

8. 8

   Step 8

   Repeat the process of alternating layers of cookies and cream until all ingredients are used up.

9. 9

   Step 9

   Spread the remaining cream over the top and sides of the cake for an even finish.

10. 10

    Step 10

    Place the cake in the refrigerator to set for 1800 seconds before serving.

    Timer 30 min

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