Sinful and exquisite, this dessert is not difficult to make. Hold yourself back, though — reserve it only for special occasions!
Layered Cappuccino Dessert
- Cook & Prep: 6.5 h
- Serving: 12
Crust and Crumbs
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.
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.
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.
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.
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.