Supplies
- 1 can double cream
- 2 tbsp vanilla essence + 4 tsp vanilla essence
- 12 cup sugar
- 4 tbsp instant coffee
- 2 egg whites
- 1 cup fresh cream
- 1 cup condensed milk
- 12 cup of filtered coffee
- 1/2 cup of coffee liqueur
- Ladyfingers
- Cocoa powder
Steps
- Combine the double cream with 2 teaspoons of vanilla essence and set to one side.
- In a pan, combine the sugar and the coffee, mix and leave over low heat until forming a thin syrup. Set to one side.
- Beat the two egg whites and slowly pour the in the coffee syrup. Beat to form stiff peaks.
- Add the coffee meringue to the cream with vanilla essence.
- Pour the mixture into the bottom of a rectangular shaped tin lined with butter or cling film. Put in the freezer for 1 hour.
- Beat the fresh cream and when it starts to thicken, gradually add the condensed milk. Finally, put the remaining vanilla essence and mix. Leave to one side in the fridge.
- In a deep dish, mix the filtered coffee and the coffee liqueur.
- Dip the underside of the ladyfingers into this mixture and arrange over the first layer of the frozen coffee mixture.
- Pour the cream and condensed milk mixture over the biscuits, freeze for another hour and then cover with biscuits soaked in coffee and return to the freezer for at least 4 hours.
- Sprinkle with cocoa powder when ready to serve.