This no-bake Icebox Cake is light and creamy… a perfect spring dessert
- 3 cups heavy whipping cream
- 1 cup confectioners’ sugar
- 2 tablespoons espresso powder
- 1 teaspoon vanilla
- Dash cinnamon (optional)
- 2 packages (about 18 cookies) Bahlsen Choco Leibniz
- Dark cookies (or similar biscuit cookies)
- About 30 Maria cookies (or similar biscuit cookies)
- Dark chocolate shavings
Place the heavy cream, confectioners’ sugar, espresso powder, vanilla and cinnamon in the bowl of a stand mixer. Using the whisk attachment on medium-high speed, whip mixture until soft peaks form. You may need to stop the mixer a few times to scrape down the sides of bowl to incorporate all of the sugar.
Arrange 12 of the chocolate covered biscuit cookies on the bottom of a 9″ x 9″ square baking dish. Top with about two cups of the espresso whipped cream. Arrange the Maria cookies on top of the whipped cream, breaking to fit as
needed, and top with more whipped cream. Repeat with another layer of each. Arrange the rest of the chocolate biscuit cookies and Maria cookies on top and finish with one more layer of the espresso whipped cream. Using a vegetable peeler, shave the edges of a bar of dark chocolate to create chocolate shavings. Sprinkle on top of the whipped cream. Cover and chill for at least four hours. Slice and serve the Icebox Cake with additional chocolate shavings, if desired. Can be made two days ahead of time.
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Find this story and more in the May issue of Ocean City Magazine