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Chocolate Icebox Cake with Ladyfingers + Figs

Course: Dessert
Keyword: Chocolate Icebox Cake with Ladyfingers, Ina Garten icebox cake
Servings: 10 people
Calories: 470kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe and photo by Annelies Zijderveld

Nutrition

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