Coffee Ice Box Cake

  • Recipe difficulty: Hard
  • 0 of 5
  • Serves: Up to 4 people


  • 1 cup of butter, softened
  • 1 1/4 cups of sugar
  • Granulated sugar
  • 3/4 cup of whipped cream
  • 2 cups of espresso coffee
  • 1 tablespoon of cocoa
  • 1 cup of weak coffee
  • One to two shots of your favourite rum
  • 17 oz package of ladyfingers
  • 10 amaretti cookies
  • A few coffee beans


This dessert incorporates the warmth of rum, smooth whipped cream and the crunch of amaretti cookies with a delicious no-cooking-required coffee custard cream. We recommend using one of our espresso and drip coffee Combi machines so you can make both the weak and strong coffees with the same machine.

  1. Beat the softened butter until creamy while adding the sugar, a little bit at a time.
  2. Add the cold espresso coffee and the cocoa to make a coffee custard
  3. Pour the weak coffee, lightly sweetened, into a wide, shallow bowl and add the rum. Dip the sponge-fingers, one by one, quickly in the coffee mixture
  4. Gently squeeze out the excess coffee and press them along the inside of the cake pan completely filling a layer across the bottom
  5. Add one third of the custard mixture and place the crushed amaretti evenly over it. Cover that layer with another third of the cream and cover with a layer of the coffee-dipped ladyfingers
  6. Place the entire dish in the refrigerator for 15 minutes. Keep the remaining whipped cream cool but not in the refrigerator
  7. Turn the dish upside down onto a serving plate and decorate it with dots of the remaining whipped cream and coffee beans
  8. Put it all back in the refrigerator for another hour, at least.

Post a comment

Star Ratings