A delicious refrigerator cake made with delicious layers of graham crackers and espresso mousse, Espresso Royale Icebox Cake is so quick and easy to make, the only agony is the wait! Rich, silky and with an intense coffee flavor, it is sure to be your favorite summer treat!
I was talking with a friend at work over lunch yesterday about this and that when our general conversation steered towards Mango royale, an icebox cake variation popular in the Philippines. By the time we parted ways from the break room, I was ravaged with the desire to have this luscious dessert on my lips. Got. To. Have. It.
Unfortunately, my quick trip to the Asian supermarkets yielded no Philippine mangoes. Ugh, not in season yet. So, failing to find the needed fruit and with images of the no-bake refrigerator cake dancing in my head, I decided to silence its taunts by giving the icebox cake idea a different spin.
Espresso Royale Icebox Cake was thus born!
Instead of diced mango for flavor, I added a heaping tablespoon of instant coffee to the whipped cream for a delicious punch. Boy, oh, boy, were the mocha mousse layers to live for! With a delightful hint of coffee and all things wonderful, I was actually glad I didn’t find mangoes.
If you are looking for a special dessert that’s easy to fix, this espresso royale icebox cake is it! All it takes is about 10 minutes of hands-on time and less than five simple ingredients to come together into one delectable treat.
Like the mango royale, this coffee-flavored icebox cake needs to be refrigerated overnight to set and popped in the freezer to sturdy a little. If you prefer more of an ice cream cake texture, freeze it for at least 6 hours or overnight. Either way, it’s worth the wait.
- 2 cups heavy cream, chilled
- 1 can (14 ounces) condensed milk, chilled
- 1 heaping tablespoon instant coffee granules (I used Folgers), dissolved in 1 tablespoon warm water and completely cooled
- 14 graham crackers, about 3-inch in lengths
- chocolate shavings or cocoa powder
- Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides.
- In a bowl, combine heavy cream, condensed milk and liquid coffee. Using a hand mixer at low speed, whip mixture until it reaches firm peaks.
- Arrange one layer of graham crackers on bottom of baking dish, breaking pieces as needed to fit sides. Spoon ⅓ of cream mixture on crackers and spread to cover.
- Arrange another layer of graham over cream. Spoon and spread ⅓ of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining ⅓ of the cream mixture on top of crackers.
- Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. To serve, lift cake from pan using parchment paper overhand as support and transfer onto serving platter. Sprinkle chocolate shavings on top of cake or dust with cocoa powder. Cut into squares to serve.
Use a flour sifter to easily dust top of cake with cocoa powder.