Sinful and exquisite, this dessert is not difficult to make. Hold yourself back, though — reserve it only for special occasions!
Layered Cappuccino Dessert
Recipe By Brynie Greisman
- Cooking and Prep: 6.5 h
- Serves: 12
-
Contains:
Ingredients (15)
Crust and Crumbs
Ice Cream
Chocolate Fudge
Whipped Topping
Start Cooking
Prepare the Crust and Crumbs
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Mix the ingredients in a bowl. Set a handful of the mixture on the side.
-
Spread the rest of the mixture in a 10x15 inch pan.
-
Bake for 20 minutes, then let cool.
-
Bake the separated handful in a small pan for a few minutes; just until it hardens and is golden colored. Crumble and set aside for topping.
Note:
1/2 cup ground almonds/Pecans can be substituted for the almonds.
Prepare the Ice Cream
-
Beat egg whites until stiff.
-
Slowly add the yolks, sugars, coffee and nondairy topping.
-
Pour the ice cream on top of the cooled crust. Freeze until firm.
Note:
If you use a 9x13 inch pan, use only 3/4 of the coffee ice cream layer. Set the rest aside for a different time.
Prepare the Chocolate Fudge
-
Cook the fudge ingredients. Let cool.
-
Pour fudge on top of the frozen ice cream. Return pan to freezer.
Prepare the Whipped Topping
-
Beat the non-dairy topping and the confectioner’s sugar together.
-
Spread the mixture over the chocolate fudge layer.
-
Sprinkle the crumble on top.
-
Cover the pan tightly and freeze.
-
To serve, simply cut pieces with a round or square cutter.
Tip:
Bump presentation up a notch by using a flower-shaped cutter — it looks stunning! Garnish the plate with chocolate-covered coffee beans and candied nuts.
Credits
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.
