Coffee Viennetta
This is the summer of the Viennetta and after making the classic version, the chocolate one, a coffee version could not be missed 🤣. Ice cream cakes are delicious, fresh, and especially very convenient to prepare and store because they can be made in advance when you have time and kept in the freezer until needed! The Viennetta is perfect as an afternoon snack or as a dessert at the end of a meal.
Also try these summer desserts without baking:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
Ingredients for Coffee Viennetta:
- 5.6 oz dark chocolate
- 5.3 oz condensed milk
- 1 cup heavy cream
- 1 tbsp instant coffee
Steps
For the preparation of the Coffee Viennetta cake, watch the video HERE.
First, take a sheet of parchment paper and with a pencil draw three outlines of the mold you will use. In the meantime, melt the chocolate and spread a thin layer on each outline (divide it into 4 parts).
Place the outlines in the fridge or freezer for a few minutes to harden the chocolate. Spread a thin layer of chocolate (the leftover) on the bottom of the mold if using a silicone mold; otherwise, line it with cling film to facilitate extraction after freezing.
Place in the fridge for a few minutes to harden the chocolate.
Cream preparation:
First, dissolve the instant coffee in a little hot water, mix well, and let cool.
Combine the condensed milk, cream, and whip them. Add the coffee and mix well.
Take the mold with the hardened chocolate and add a layer of cream, level it. Add a strip of chocolate, another layer of cream, and continue this way by alternating the layers.
Finish with the cream layer, level it well, cover, and place in the freezer for a few hours. Then remove the mold and decorate as desired.
Enjoy your meal!
