Tested till perfect Frozen Cappuccino Charlotte

Frozen Cappuccino Charlotte

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 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
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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 Information Per serving: about

cal 390 pro 3g total fat 24g sat. fat 13g
carb 42g fibre 0g chol 102mg sodium 34mg

% RDI:

calcium 4 iron 2 vit A 24 folate 2
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