in Dessert Recipes

Mocha ice cream cake

updated

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Ingredients for 6 servings:

  • 12 biscuits, Cantuccini (approx. 60g; Italian almond biscuits)
  • 1 egg(s) (size M)
  • 2 tbsp sugar (approx. 30g)
  • 1 packet of vanilla sugar
  • 5 tbsp espresso, cold
  • 300 ml whipped cream
  • Cocoa powder, for dusting
  • 6 paper baking cups

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

everyone melts away

Line 6 cups of a muffin tin with 1-2 paper baking cups. Roughly chop the cookies and divide them between the cups. Whisk together the egg, sugar, vanilla sugar, and espresso until light and creamy. Whip 200g of cream until stiff peaks form and fold in. Divide the mixture between the cups. Cover and freeze at least overnight. Whip 100g of cream until stiff peaks form. Decorate the cupcakes with whipped cream and cocoa powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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