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
- Cook & Prep: 6.5 h
- Serving: 12
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Contains:
Ingredients (15)
Crust and Crumbs
Ice Cream
Chocolate Fudge
Whipped Topping
Start Cooking
Prepare the Crust and Crumbs
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Mix the ingredients in a bowl. Set a handful of the mixture on the side.
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Spread the rest of the mixture in a 10x15 inch pan.
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Bake for 20 minutes, then let cool.
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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
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Beat egg whites until stiff.
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Slowly add the yolks, sugars, coffee and nondairy topping.
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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
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Cook the fudge ingredients. Let cool.
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Pour fudge on top of the frozen ice cream. Return pan to freezer.
Prepare the Whipped Topping
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Beat the non-dairy topping and the confectioner’s sugar together.
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Spread the mixture over the chocolate fudge layer.
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Sprinkle the crumble on top.
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Cover the pan tightly and freeze.
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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.
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