Frozen Coffee Cake

Frozen Coffee Cake

Postre helado en capas con crema de café, mascarpone, chips de chocolate, galletas barquillo y cobertura de almendras

Servings: 15 · Calories: 370 kcal

Ingredients

Method

  1. Dissolve the instant coffee in the warm water until a homogeneous mixture is obtained and let it cool completely.
  2. Whip the cream with electric beaters until it reaches a firm and airy consistency.
  3. Mix the mascarpone cheese with the condensed milk in a large bowl until a smooth, lump-free cream is achieved.
  4. Add the dissolved coffee to the cheese cream and mix with enveloping movements to maintain the texture.
  5. Crush the wafer cookies until a sandy texture is obtained and mix them with the crispy almonds to create the crunchy base.
  6. Fold the whipped cream into the coffee cream and add the chocolate chips, stirring gently to distribute the ingredients evenly.
  7. Place a layer of the cookie mixture at the bottom of the mold and cover with the coffee cream, repeating the process until all ingredients are used.
  8. Unmold the tart after freezing, decorate the surface with grated milk chocolate, and serve immediately to enjoy its frozen texture.

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