Kahlua Icebox Cake

This dessert’s distinct coffee flavor and rum flavored base will make it a sure hit with the grown ups!


Serves 8
Prep Time 30 minutes plus refrigerating time

INGREDIENTS:
For the Kahlúa syrup
30 ml Kahlúa liqueur
1 teaspoon instant coffee powder
1 teaspoon sugar
3/4 cup water

For the Kahlúa custard
200 grams whipping cream
1 tablespoon brown sugar
2 teaspoons cornstarch
1 teaspoon instant coffee powder
375 ml whole milk
3 egg yolks
60 ml Kahlúa liqueur
1 teaspoon vanilla extract
1 (200-gram) package
      Italian ladyfingers
      (we used Savoiardi or broas)
cocoa powder and chocolate shavings for garnish (optional)

PROCEDURE:1  Make the Kahlúa syrup: Combine all ingredients together. Set aside.

2  Make the Kahlúa custard: In the bowl of an electric mixer fitted with the whisk attachment, whip cream until medium peaks. Chill until ready to use.

3  In a saucepan, whisk together sugar, cornstarch, coff ee, and milk. Bring mixture to a boil. Lower heat to a simmer and allow the mixture to thicken slightly. It’s ready when the mixture is thick enough to coat the back of a spoon. Remove from heat.

4  In a medium bowl, lightly beat egg yolks. Pour in a cup of the heated milk mixture while whisking yolks continuously. Pour the warmed yolk mixture into the saucepan and bring to a boil, still whisking continuously. Remove from heat.

5  Add Kahlúa liqueur and vanilla extract. Transfer to a bowl and allow to cool completely. Fold in whipped
cream and chill in the refrigerator for at least 2 hours.

6  To assemble: In an 8x6- inch serving dish, place ladyfingers in an even layer, completely covering the bottom. Pour half the Kahlúa syrup over ladyfi ngers. Using an off set spatula, evenly spread half the custard on top. Repeat with remaining ingredients to make two layers. Dust with cocoa powder and sprinkle with chocolate shavings. Chill until ready to serve.

not mine.credit and source:YUMMY.PH