Espresso Martini Icebox Cake
This Espresso Chocolate Icebox Cake is a no-bake masterpiece layered with chocolate cookies, creamy espresso mascarpone filling, and topped with cocoa and espresso beans. It’s rich, cool, and the ultimate dessert for coffee and chocolate lovers — all without a drop of alcohol.
Ingredients
Scale
- 2 cups Whipping Cream
- 8 oz Mascarpone Cheese
- ½ cup Powdered Sugar
- ⅓ cup Brewed Espresso (cooled)
- 1 tsp Vanilla Extract
- 30–35 Chocolate Cookies or Wafers
- 2 tbsp Cocoa Powder (for dusting)
- Chocolate-Covered Espresso Beans (optional, for garnish)
Instructions
- Preheat Your Equipment: Line a loaf pan or square dish with parchment paper or plastic wrap.
- Combine Ingredients: In one bowl, whip cream, powdered sugar, and vanilla to soft peaks. In another bowl, whisk mascarpone with espresso until smooth. Fold whipped cream into mascarpone mix.
- Prepare Your Cooking Vessel: Break cookies as needed to fit your dish snugly. Have cream ready to layer.
- Assemble the Dish: Spread a little cream in the bottom. Add a layer of cookies, then cream. Repeat layers, ending with cream on top.
- Cook to Perfection: Cover and chill at least 6 hours or overnight for best texture.
- Finishing Touches: Dust top with cocoa powder and garnish with espresso beans before serving.
- Serve and Enjoy: Slice with a warm knife and enjoy cold.
Notes
- Use strong brewed espresso or instant espresso powder for flavor depth.
- Chill overnight for cleaner slices and softened cookie layers.
- Try different cookies like chocolate grahams or Oreos for a twist.
- Use cream cheese instead of mascarpone if needed.
Find it online: https://dishmio.com/espresso-martini-icebox-cake/