Coffee Ice Cream Cake

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

Ingredients

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

Preparation

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

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

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

4. Once assembled, smooth out 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.

Curiosity

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