Espresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!
Keyword icebox cake
Prep Time 20minutes
Chilling Time 4hours
Total Time 20minutes
2cupsheavy cream, very cold
1can(14 ounces) condensed milk, very cold
1tablespooninstant coffee granules, dissolved in 1 tablespoon warm water and completely cooled
14graham crackers, about 3-inch in lengths
2tablespoonscocoa powder or chocolate shavings
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 begins to thicken. Increase speed to medium and continue to beat to stiff peaks.
Arrange one layer of graham crackers on bottom of the prepared 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 crackers over the 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. Or freeze for about 6 hours for ice cream like consistency.
Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter.
Sprinkle cocoa powder or chocolate shavings on top of cake or dust with cocoa powder. Cut into squares to serve.
To make chocolate shavings, run a vegetable peeler across sides of a bittersweet chocolate bar. Use a flour sifter to easily dust top of cake with cocoa powder.