This dessert's distinct coffee flavor and vinegar-flavored
base will make it a sure hit with the grownups
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| Kahlua Icebox Cake |
Serves 8 Prep Time 30 minutes plus refrigerating time
Ingredients for the kahlua syrup: 30 ml kahlua liqueur. 1
teaspoon instant coffee powder. 1 teaspoon sugar. 3/4 cup water
Ingredients for the kahlua custard: 200 grams whipping
cream. 1 tablespoon brown sugar. 2 teaspoons cornstarch. 1 teaspoons instant coffee
powder. 375 ml whole milk. 3 egg yolks. 60 ml kahlua liqueur. 1 teaspoon
vanilla extract. 1(200-gram) package Italian ladyfingers (we used Savoiardi).
Cocoa powder and chocolate shavings for garnish
Kahlua Icebox Cake recipe: 1- Make the kahlua syrup: Combine
all ingredients together. Set aside. 2- Make the kahula custard: In the bowl of
an electric mixer fitted with the whisk attachment, whip cream until medium
peaks. Chill until ready to use. 3- In a saucepan, whisk together sugar,
cornstarch, coffee, and milk. Bring mixture to a boil. Lower heat to a simmer
and allow the mixture to the thicken slightly. It's ready when the mixture is
thick enough to coat the back of a spoon. Remove from heat. 4- In a medium
bowl, lightly beat egg yolks. Pour in a cup of the heated milk mixture while
whisking yolks continuously. Pour the warmed yolk mixture into the saucepan and
bring to a boil, still whisking continuously. Remove from heat. 5- Add kahlua
liqueur and vanilla extract. Transfer to a bowl and allow to cool completely.
Fold in whipped cream and chill in the refrigerator for at least 2 hours. 6- To
assemble: In an 8x6-inch serving dish, place ladyfingers in an even layer,
completely covering the bottom. Pour half the kahlua syrup over ladyfingers.
Using an offset spatula evenly spread half the custard on top. Repeat with
remaining ingredients to make two layers. Dust with cocoa powder and sprinkle
with chocolate shavings. Chill until ready to serve
