Summer cookouts outside mean gathering around the grill and while there’s something scintillating about open flame foods, keep your cool with a lady finger icebox cake.
What is an Icebox Cake
The premise of an icebox cake is simple: whip cream, spread it between layers of cookies and chill. But, of course, we can’t help but jazz it up with a crunchy chocolate drizzle, soft ladyfinger cake-like cookies, and coffee-soaked Blue Ribbon Orchard Choice or Sun-Maid Dried Mission Figs.
Mocha lady finger icebox cake is the kind of cake you can slice once chilled and set, or if you want to dip the lady finger cookies in the fig-scented leftover coffee, letting them soak, plan on chilling in a trifle bowl and scooping the dessert into pretty glasses or bowls.
Mocha Fig Lady Finger Icebox Cake
- 1 1/2 cups hot coffee
- 1 (8-ounce) bag Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid Mission Dried Figs, stemmed and sliced crosswise
- 1 pint heavy cream
- 1 (8-ounce) tub mascarpone
- 10 tablespoons confectioner’s sugar
- 2 teaspoons vanilla extract
- 8 ounces semisweet chocolate chips, feves, or chopped bar, melted
- 1 (7-ounce) bag lady fingers
Soak half the sliced figs in the hot coffee for 10 minutes, or while you assemble the rest of the cake. Drain the figs on a paper towel lined plate and reserve the coffee.
Whip the cream, adding in the confectioner’s sugar in 1 tablespoon increments and vanilla once it starts thickening. As you start seeing soft peaks, scoop in the mascarpone and finish whipping.
Then, mist the pan with cooking spray. Spread a thick layer of whipped mascarpone cream on the bottom. Crumble half a sleeve of ladyfingers evenly over the whipped cream. Dot the coffee-soaked figs across the crumbled lady fingers. Drizzle the chocolate with a fork, reserving 1 tablespoon of chocolate. Cover with a layer of half the remaining whipped cream.
Layer the remaining lady fingers on top. Spread the remaining whipped cream on top of the ladyfinger layer. Using a spoon, dollop the remaining melted chocolate in several places on top, dragging a chopstick or skewer through them to swirl the chocolate. Polka dot the remaining unsoaked fig slices across the top.
Chill for 4 hours or longer before slicing so the cake sets.
If you want more of a tiramisu-style dessert, swap in the following instruction in place of step 4 above: Quickly soak the remaining ladyfingers in the reserved coffee dipping and turning each one before placing them atop and covering the fig chocolate layer. Spread the remaining whipped cream on top of the ladyfinger layer. Using a spoon, dollop the remaining melted chocolate in several places on top, dragging a chopstick or skewer through them to swirl the chocolate. Polka dot the remaining unsoaked fig slices across the top.
Recipe and photo by Annelies Zijderveld