Mocha Lady Finger Icebox Cake with Dried Figs

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

Course Dessert

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Chill for 4 hours or longer before slicing so the cake sets.

Recipe Notes

 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.

Mocha Fig Lady Finger Icebox Cake is the kind of summer no-bake dessert that's great at a cookout and answers the question what is an icebox cake? #ladyfingericeboxcake #valleyfig #driedfigrecipes

Recipe and photo by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Looking for more sweet endings for summer gatherings?

Make a batch of White Chocolate Ice Cream with Spiced Figs or our Fig Triple Chocolate Ice Cream Cake,

Almond Roulade with Sweet Fig Paste Recipe

Baking a cake with almond flour adds flavor to roulade. If you’ve never made a roll cake, it’s easy and best filled with our sweet fig paste recipe.

An almond roulade is another name for an almond roll cake made with almond flour. Instead of buying the almond flour, you can easily make it at home in your food processor. There’s no flour used, so the roulade is a naturally gluten-free dessert. Try this recipe for your next event and perhaps even as a buche de Noel for Christmas (with mushrooms made of meringue).

This recipe may look complicated, but all the steps are easy! Make the sweet fig paste recipe with our Blue Ribbon Orchard Choice or Sun-Maid mission figs a day or two ahead of making the cake. While the cake is baking and cooling, make the mascarpone cream and chocolate glaze. You can even make the entire dessert a day ahead – cover and chill.

For a clean platter, line your plate or platter with parchment or wax paper, top with the rolled cake and then cover with the chocolate glaze. Remove the paper before serving.  

Almond Roulade with Sweet Fig Paste Recipe

Course Dessert

Ingredients

Sweet Fig Paste Recipe

  • 1 package (8-ounce) Blue Ribbon Orchard Choice Mission Figlets, stemmed and sliced
  • 1 1/2 cups orange juice
  • 1 tablespoon granulated sugar
  • 2 teaspoons orange zest
  • Pinch of Salt

Almond Roulade

  • 1 1/2 cups blanched almonds, lightly toasted
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon cornstarch
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon almond extract

Mascarpone Cream

  • 4 ounces (1/2 cup) mascarpone
  • Pinch of Salt
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered (confectioners’) sugar
  • 1/2 teaspoon vanilla extract

Chocolate Glaze

  • 4 ounces (60%) bittersweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • Pinch of Salt

Instructions

Make Sweet Fig Paste Recipe

  1. In a saucepan, combine figs, orange juice, granulated sugar, zest and salt. Cover and bring to a boil, then lower heat and simmer for 5 minutes. Uncover and continue to cook for another 8 to 10 minutes or until figs are soft and 1/4 cup juice remains. Remove from heat and cool. Spoon into a blender or food processor; whirl to a smooth paste. This fig paste recipe can be made up to 2 days ahead. Store in a covered container in the refrigerator.

Make Almond Roulade

  1. In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.

  2. Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.

  3. In a large, clean mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar and almond extract; continue beating until stiff peaks form. With a spatula, gently fold in almond mixture. Spread in an even layer on parchment-lined sheet.

  4. Bake on middle oven rack for 18 to 20 minutes or until top is dry and color is light golden. Cool in pan on wire rack. While cake cools make Mascarpone Cream and Chocolate Glaze.

Make Mascarpone Cream

  1. Combine mascarpone and salt in a bowl. Beat with electric mixer on low speed until smooth. While mixing, slowly pour in cream. Add powdered sugar and increase speed to medium; beat until soft peaks form. Beat in vanilla. Cover and chill.

Make Chocolate Glaze

  1. Place the chocolate in a heatproof bowl. Bring the cream and salt to a simmer. Slowly stir the hot cream into the melted chocolate and stir until smooth. Cool.

Assemble Roll Cake

  1. Cover cake with a piece of parchment; invert onto a large flat cutting board or (or inverted baking pan the same size as the baked cake). Remove the baking pan and very carefully peel the parchment away from the cake. Spread the fig paste evenly on cake. Top with the mascarpone cream. Starting at one of the short ends, roll up cake around the filling. Place, seam side down, on a platter. Spread the chocolate glaze over the cake. Chill until ready to serve or up to 1 day ahead of serving. To serve, cut roulade into slices.

Recipe and photos by Lorelle del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!