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Solveig’s coffee and Daim ice cream cake

Solveig’s coffee and Daim ice cream cake

Desserts

A classic Swedish ice cream cake: a meringue base topped with a whipped cream filling, made with egg yolks, coffee, and Daim chocolate, then frozen.

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Recipe from Vanished user 8345627 (Wikibooks), adapted by Recette de cuisine · · updated on

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This Swedish ice cream cake features a meringue base, topped with a whipped cream filling flavored with coffee and Daim chocolate pieces. It is best served chilled.

Ingredients and directions

  • Prep time25 min
  • Cook time—
  • Resting3 hr
  • Total3 hr 25 min
  • DifficultyEasy
  • Cooking methodfreezing
  • Vegetarian

Ingredients

8 people
  • $0.97
  • $0.06
  • $0.14

Directions

  1. Whip the egg yolks with the sugar until they form a pale, fluffy mixture. ≈ 4 min
  2. Finely chop the damson and mix it with the warm coffee. ≈ 8 min
  3. Whisk the cream in a mixing bowl. ≈ 4 min
  4. Gently fold the egg and coffee mousse into the cream. ≈ 4 min
  5. Place the meringue base in a baking dish. ≈ 3 min
  6. Pour: Pour gently pour the chilled mixture over the meringue. ≈ 3 min
  7. Freeze for at least 3 hours.

Equipment

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Before you start

Ingredients

  • 1 meringue base
  • 3 egg yolks
  • 50 g of sugar
  • 100 ml of warm coffee
  • 2 packs of Daim double bars (approximately 60g each)
  • 300 ml of whipped cream

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