Coffee Ice Box Cake
Ingredients:
- 2 cups heavy whipping cream
- 2 Tablespoons instant coffee
- 1/4 cup sugar
- 1 1/2 package Digestive biscuits with chocolate
- White and dark chocolate shavings for topping (if desired)
Instructions:
- Line a loaf pan with plastic wrap and set aside.
- Combine the instant coffee and 1/4 cup of the heavy cream in the bowl of a stand mixer (or just a large bowl if you are using a hand mixer) and let side for about 5 minutes to help dissolve the coffee.
- Add the rest of the heavy cream and use the whisk attachment on your mixer to whip until soft peaks form.
- Add the sugar and continue whipping until stiff peaks form, being careful not to overwhip and curdle the cream. If you overwhip it, you can save it by adding a little bit more cream and very slowly mixing it in.
- Start to layer the coffee whipped cream and the digestive biscuits in the prepared loaf pan, beginning and ending with the whipped cream. You should end up with about 1 cup of the whipped cream leftover. Store in a covered bowl in the fridge until ready to frost the outside of the cake.
- Refrigerate for 4-6 hours (or store in the freezer for about 2 hours). The freezer keeps the cookies a little bit crisp and speeds up the process, but a traditional ice box cake is made in the fridge.
- Turn out of the loaf pan onto a plate and remove the plastic wrap. Frost the top and sides of the cake using the remaining whipped cream.
- Refrigerate or freeze for another 30 minutes before serving.
- Cover with chocolate shavings and slice to serve.