Frozen Coffee Cream Cake
Recipes and photos courtesy of Ellen Easton
Now more than ever, a special treat and a cup of tea can put a smile on your face and help ease some of that stress. Ellen Easton’s Frozen Coffee Cream hits all the check marks. And she suggests two teas that pair beautifully with — French Vanilla and Green Tea with Ginger.
FROZEN COFFEE CREAM CAKE
Lady Fingers, Toffee Crunch, Chocolate Wafers
Serves 6 |Prep Time: 15 | Freeze Time 2 Hours
- 1 – Pint Heavy Cream
- 1 – Tablespoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
- 2 -Tablespoons of Instant Coffee
- 12 large or 24 small Lady Fingers*, cut into small pieces
* Any soft sponge or angel food cake may be substituted
- 1 – Tablespoon Toffee Crunch, small pieces
- 1 – Tablespoon Chocolate Wafers**, ground
** Vanilla wafers, ginger snaps may be substituted
- In a large mixing bowl add cream, vanilla and instant coffee.
- On a high-speed whip until soft peaks form into whipped cream.
- Fold in the Lady Fingers.
- Press mixture into a spring-form pan or individual coffee-cups, teacups, ramekins or parfaits.
- Sprinkle Toffee Crunch and Chocolate wafer grounds on top.
- Cover with cellophane wrap. Set into the freezer until firm, approximately two hours.
Note: You may also substitute the instant coffee grounds with fresh berries or peaches and add additional berries or peach slices on top. To pair with fruit the extract flavor of your choice may be substituted for the Vanilla.
Recipe and Text 2020 ©Ellen Easton
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island. For more of Ellen’s recipes, menus, click here.FacebookTwitterPinterestEmailShare