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Christmas Baking

Coffee Icebox Cake: Coffee-Soaked Cookies Turn Soft as Cake in the Fridge – Custard, Chocolate, No Oven

A coffee icebox cake made with coffee-soaked cookies, vanilla custard and a dark chocolate glaze. No baking required.

Prep25 min
Cook10 min
Total3 h 35 min
Servings8 slices

Instructions

  1. Put the eggs, granulated sugar and vanilla in a saucepan and stir. Add the cornstarch and whisk until smooth.

  2. Slowly pour in the milk (2 cups / 500 ml) while whisking. Cook over low heat, stirring constantly, until the custard thickens and just begins to bubble. Remove from the heat and let it cool completely.

  3. Mix the coffee with the glass of milk (about 1 cup / 240 ml) in a shallow dish.

  4. Dip the cookies briefly in the coffee-milk mixture and arrange them in the bottom of a dish. Make two layers of cookies, then spread a layer of custard over them.

  5. Keep layering cookies and custard until you have used everything up.

  6. Heat the heavy cream (scant 1 cup / 200 ml) until hot and stir in the dark chocolate until completely melted and smooth. Pour the chocolate glaze over the top of the dessert.

  7. Refrigerate the dessert for 3 hours.

  8. Before serving, garnish the top with grated chocolate.

Tip: For a stronger coffee flavor, use stronger coffee or stir a little coffee liqueur into the custard. If you prefer milder chocolate, use milk or white chocolate in the glaze. Garnish with fruit, nuts or whipped cream. Let the dessert rest in the refrigerator for at least an hour before serving so the flavors come together.