This spectacular make-ahead dessert holds the surprise crunch of chocolate bars and the softness of cookies in a melange of caramel and coffee flavours.
- Portion size 12 servings
- 1 1/2 cup granulated sugar
- 3/4 cups strong coffee
- 1 pkg unflavoured gelatin
- 1 pkg (3oz) soft ladyfinger cookie
- 3 cups whipping cream
- 1 tablespoon coffee liqueur
- 2 teaspoons vanilla
- 4 bars (each 44 g) milk chocolate-covered sponge toffee bars chopped
In large saucepan, heat sugar with 1/4 cup (50 mL) water over medium-high heat, stirring, until dissolved. Cook, without stirring, occasionally brushing down side of pan with brush dipped in cold water, for 3 to 4 minutes or until dark amber. Remove from heat.
Standing back and averting face to avoid spatters, slowly stir in 1/2 cup (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or just until smooth. Let cool slightly.
Sprinkle gelatin over remaining coffee; let stand for 1 minute. Stir into caramel mixture until gelatin is dissolved. Pour into bowl; refrigerate, stirring often, for about 1 hour or until cooled and thickened.
Line side of 8-inch (2 L) springform pan with parchment or waxed paper. Trim 1 end of each ladyfinger to make 2-1/2-inch (6 cm) length. Arrange trimmed end down, rounded side out and tightly together to line side of pan. Set aside.
In bowl, whip cream; beat in liqueur and vanilla. Fold one-third into coffee mixture to lighten; fold in remaining whipped cream. Fold in three-quarters of the chopped chocolate bars. Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar. Cover with plastic wrap and freeze for at least 6 hours or until firm. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.)
Unmould and peel off paper; cut into wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 34 mg
- Protein 3 g
- Calories 390.0
- Total fat 24 g
- Cholesterol 102 mg
- Saturated fat 13 g
- Total carbohydrate 42 g
- Iron 2.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 24.0