Coffee ice cream cake

Coffee ice cream cake
Coffee ice cream cake 5 1 Stefano Moraschini

Instructions

COFFEE ICE CREAM CAKE 18673 ingredients 4 PEOPLE 1/2 kg of whipped cream, 200 g sugar, 3 tablespoons of instant coffee, 4 eggs, 1/2 cup of cognac, biscuits savoiardi.

Beat the egg yolks with 150 g sugar until creamy, add the instant coffee dissolved in cognac, stir well and incorporated into the cream.

Pour into a mold round slightly damp, cover the surface with the ladyfingers, place in the freezer for 4 or 5 hours.

When it's time to serve, remove from pan and cake in a baking dish from the oven, cover it with the egg whites with the remaining sugar, au gratin in the oven for 2 or 3 minutes.

Serve immediately.

Coffee ice cream cake

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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