Chocolate Icebox Cake with Ladyfingers + Figs
Servings: 10 people
- 1 1/2 cups hot coffee
- 8 ounces Blue Ribbon Orchard Choice or Sun-Maid Misson Dried Figs stemmed and sliced crosswise
- 1 pint heavy cream
- 8 ounces mascarpone
- 5 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate chips feves, or chopped bar, melted
- 7 ounces ladyfingers
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.
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.
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.
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.
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.
Calories: 470kcal | Carbohydrates: 31g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 62mg | Potassium: 224mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1165IU | Vitamin C: 0.7mg | Calcium: 90mg | Iron: 1.9mg