Valley Fig Growers

Chocolate Icebox Cake with Ladyfingers + Figs

In the summer, give us cool sweets! You could make a batch of White Chocolate Ice Cream with Spiced Figs or our Fig Triple Chocolate Ice Cream Cake, but if you’re keeping it easy, go with an icebox cake. This simple no-bake dessert is perfect for keeping your cool during the summer. Our chocolate icebox cake with ladyfingers is Inspired by the Ina Garten icebox cake with its mocha flavors and while she uses crisp chocolate chip cookies to layer her cake, we prefer ladyfingers, which soak up the whipped cream layers. If you prefer more of a tiramisu-style dessert, use a trifle bowl or even loaf pans. You’ll also want to skip step four below and do this instead: quickly soak the remaining ladyfingers in the reserved fig-scented 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.

Serves 8-10

Ingredients

  • 1 1/2 cups hot coffee
  • 1 (8-ounce) bag Blue Ribbon Orchard Choice or Sun-Maid Misson Dried Figs, stemmed and sliced crosswise
  • 1 pint heavy cream
  • 1 (8-ounce) tub mascarpone
  • 5 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet chocolate chips, feves, or chopped bar, melted
  • 1 (7 ounce) bag ladyfingers
     

Directions

  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 and reserve the coffee.
  2. Whip the cream, adding in the confectioner’s sugar and vanilla once it starts thickening. As you start seeing soft peaks, scoop in the mascarpone and finish whipping. 
  3. Mist the pan with cooking spray. Spread a thin layer of the whipped cream on the bottom. Crumble half a sleeve of ladyfingers evenly over the whipped cream. Cover with a layer of half the remaining whipped cream.
  4. Dot the coffee-soaked figs across the surface of the whipped cream layer. Drizzle with a fork the chocolate across the figs, reserving 1 tablespoon of chocolate.
  5. 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.
  6. Chill for 4 hours or longer before slicing.
     

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!