Coffee, Coffee, Coffee

This dessert is the perfect indulgence for any coffee lover! This masterpiece contains coffee, but just the right amount of it. The perfect flavour to make you drool and keep you wanting more. The light brushed soft ladyfingers are topped with creamy coffee ice cream with hints of dark Choco-chips, and to complete it all, chocolate coffee icing. This dessert is a mistress of intense flavour and texture! The beauty of this dessert is that it can be made ahead of time and kept away for a large dinner gathering. This dessert will keep you up all night, but it won't be the coffee to blame!

Serves: 10

Ingredients

Coffee Ice Cream

1 cup Condensed Milk

⅓ cup chopped Dark chocolate

2 cups Heavy Cream

¼ cup brewed Coffee

Chocolate Coffee Icing

1 cup Icing sugar

¼ cup Cocoa powder

⅓ cup brewed Coffee

10 Lady Fingers

1 cup brewed Coffee

Method

Step 1- Ice Cream

Line a 9x9 inch baking tray with parchment paper and place in the freezer till ready to use. Add condensed milk, brewed coffee and chopped dark chocolate to a bowl and whisk till smooth.

Step 2

Place a bowl and beater in the freezer for 30 minutes. Once cold, add heavy cream, and beat the cream to stiff peaks with a hand beater on medium speed. Then fold in the coffee condensed milk gently till no streaks.

Step 3- Assembly

Dip the ladyfingers in a bowl of coffee for 30 seconds, then assemble them on the bottom of the lined baking tray. Pour the ice cream over the ladyfingers, and with an offset spatula, spread the ice cream evenly. Cling wrap the container tightly and place it in the freezer overnight.

Step 4- Chocolate Coffee Icing

Add brewed coffee and cocoa powder to a bowl and whisk till smooth. Then sift in icing sugar and whisk till lump-free.

Step 5

Take the ice cream out of the freezer and let it thaw in the refrigerator for 30 minutes. Then, with a sharp, warm knife, cut the ice cream block into 10 bars, drizzle the chocolate coffee icing, and serve.

Tips

1. Make sure to place the lined baking tin in the freezer before adding the ice cream.

2. When beating the heavy cream, make sure to check for stiff peaks regularly to avoid overbeating.

3. When folding the coffee condensed milk into the heavy cream, make sure to be gentle and patient to avoid deflating the cream.

4. Dip the ladyfingers for only 30 seconds to avoid breaking them.

5. Cling wrap the baking tray 3-4 times before placing it in the freezer.

6. If you want runny icing, reduce the amount of icing sugar accordingly.

7. You can use any method to brew the coffee and can also use decaf if need be.