Frozen Cappuccino Charlotte
This recipe makes 12 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||13 g|
- Portion size: 12
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.
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 3/4 cup 3/4cupstrong coffee
- 1 pkg 1pkgunflavoured gelatin
- 1 pkg (3oz) 1pkg (3oz)soft ladyfinger cookiesoft ladyfinger cookies
- 3 cups 3cupswhipping cream
- 1 tbsp 1tbspcoffee liqueur
- 2 tsp 2tspvanilla
- 4 bars (each 44 g) 4bars (each 44 g)milk chocolate-covered sponge toffee barmilk 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.