Coffee Ice Cream Cake

The coffee ice cream cake is a delicious and refined dessert, perfect for concluding a meal or for a sweet break. Here’s how to prepare it:

Ingredients

• 250 ml cold espresso coffee
• 500 ml whipping cream
• 150 g powdered sugar
• 200 g ladyfingers
• 3 tablespoons coffee liqueur (optional)
• Unsweetened cocoa powder for decoration

Preparation

1. Prepare the espresso coffee and let it cool completely. If desired, you can add the coffee liqueur to enrich the flavor.

2. Whip the cream by gradually mixing in the powdered sugar until you obtain a firm and foamy consistency.

3. Assemble the cake by alternating layers of ladyfingers lightly soaked in the cold coffee and layers of whipped cream, starting and ending with a layer of cream.

4. Once assembled, level the last layer of whipped cream and put the ice cream cake in the freezer for at least 4 hours, or until it is well solidified.

5. Before serving, remove the cake from the freezer and let it rest for a few minutes at room temperature. Then, dust it with unsweetened cocoa powder for a final touch of flavor and decoration.

Trivia

The coffee ice cream cake is a cold variant of the classic tiramisu, and is perfect for summer. In fact, it combines the freshness of ice cream with the intense flavor of espresso coffee, an excellent example of how Italian pastry traditions are versatile and adaptable to different seasons.