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| I bought a little 6 pack of these Patron Cafe XO, and they are delicious! |
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| Easily 10 servings in an 8" springform. Very rich! |
Our neighborhood supper club meets monthly except for the summer. The menu is put together by a member of the steering committee and this month, they wanted to do a test dinner. Sounds delicious to me! I was in charge of making the dessert. The original recipe can be found on Epicurious, here. Of course, in true SweetiePetitti fashion I just couldn't leave well enough alone. If you read the reviews, you will see I was simply following a lot of advice! I am giving you the recipe as I made it.
A note on vanilla. I always use the Neilsen-Massey, and you will find most professionals prefer it. I have given out many recipes and heard complaints how it just doesn't taste like mine. It is always the vanilla. Anyone who says there is no difference has never done a taste test. I have, no comparison. The vanilla paste is a thicker vanilla with flecks of real vanilla beans. It is great in whipped cream, ice cream or even vanilla buttercream. Anywhere you can see those tell tale flecks, it is a great choice!
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| Accept nothing less than the very best! |
Mexican Icebox Cake
2, 7 ounce packages of Italian Ladyfingers also called Savoiardi (like a hard cookie)
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 Tablespoons powdered sugar
1 block cream cheese, room temperature
2 teaspoons vanilla paste (or vanilla extract)
1 teaspoon ground cinnamon
5 miniature Hershey's milk chocolate bars, grated
Measure and cut the ladyfingers so they stand on the flat end around the perimeter of the springform pan with the rounded side facing out. Brush the inside of each generously with Patron XO Cafe tequila or Tia Maria or even just cold coffee. Using your small ends and whole cookies, fill the bottom of the springform pan with a layer of ladyfingers, and again, generously brush with your liqueur or coffee. I believe the next time I make this I will grind cookies and add melted butter to make a true bottom crust.
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| This does require a little patience! |
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in a small saucepan over low heat until chocolate is melted. Stir until the mixture is smooth, remove from heat and cool to room temp.
In the bowl of an electric mixer, beat the powdered sugar, cream cheese and 1 teaspoon of vanilla paste until smooth and blended. Beat in cooled chocolate mixture and set aside.
In a clean bowl, Beat the remaining 2 cups whipping cream, 2 Tablespoons powdered sugar cinnamon and last teaspoon vanilla paste. Beat until the cream forms stiff peaks. I folded both mixtures into one another.
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| You can faintly see the vanilla bean specks. |
Spread half of the mixture onto the bottom crust. Place a layer of ladyfingers, and brush generously with the liqueur or coffee. Then top with remaining filling. Using a peeler, shave curls off the chocolate bars and top the cake with them.
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| you should eat those chunky pieces... |
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| leftovers from s'mores! |
Cover loosely (I use a shower cap!) and chill at least 4 hours, but overnight is fine too. To serve, pop off the sides of the springform, and slice at about 2 ladyfingers width. It's very rich! So, what are you waiting for? Get in there and cook!
