Name: Layered Cappuccino Dessert
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 12
Ingredients: 1/2 cup ground almonds; 1/2 cup brown sugar; 7 tablespoons (3 and 1/2 ounces/100 grams) margarine, melted; 1 cup flour; 8 eggs, separated; 1/2–3/4 cup sugar; 2 packages vanilla sugar; 3 tablespoons instant coffee; 1 and 1/2 small containers Gefen Nondairy Topping (approximately 1 and 1/2 cups); 1/2 cup Gefen Cocoa Powder; 1/2 cup sugar; 1/4 cup (2 ounces/50 grams) margarine; 1/2 small container Gefen Nondairy Topping (approximately 1/2 cup); 1 small container Gefen Nondairy Topping (approximately 1 cup); 2 tablespoons Gefen Confectioners’ Sugar

Layered Cappuccino Dessert

Sinful and exquisite, this dessert is not difficult to make. Hold yourself back, though — reserve it only for special occasions!

Ingredients

Crust and Crumbs

1/2 cup ground almonds
1/2 cup brown sugar
7 tablespoons (3 and 1/2 ounces/100 grams) margarine, melted
1 cup flour

Ice Cream

8 eggs, separated
1/2–3/4 cup sugar
2 packages vanilla sugar
3 tablespoons instant coffee
1 and 1/2 small containers Gefen Nondairy Topping (approximately 1 and 1/2 cups)

Chocolate Fudge

1/2 cup Gefen Cocoa Powder
1/2 cup sugar
1/4 cup (2 ounces/50 grams) margarine
1/2 small container Gefen Nondairy Topping (approximately 1/2 cup)

Whipped Topping

1 small container Gefen Nondairy Topping (approximately 1 cup)
2 tablespoons Gefen Confectioners’ Sugar

Directions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix the ingredients in a bowl. Set a handful of the mixture on the side.
Spread the rest of the mixture in a 10×15 inch pan.
Bake for 20 minutes, then let cool.
Bake the separated handful in a small pan for a few minutes; just until it hardens and is golden colored. Crumble and set aside for topping.

Beat egg whites until stiff.
Slowly add the yolks, sugars, coffee and nondairy topping.
Pour the ice cream on top of the cooled crust. Freeze until firm.

Cook the fudge ingredients. Let cool.
Pour fudge on top of the frozen ice cream. Return pan to freezer.

Beat the non-dairy topping and the confectioner’s sugar together.
Spread the mixture over the chocolate fudge layer.
Sprinkle the crumble on top.
Cover the pan tightly and freeze.
To serve, simply cut pieces with a round or square cutter.

Notes:

1/2 cup ground almonds/Pecans can be substituted for the almonds.

Notes:

If you use a 9x13 inch pan, use only 3/4 of the coffee ice cream layer. Set the rest aside for a different time.

Tips:

Bump presentation up a notch by using a flower-shaped cutter — it looks stunning! Garnish the plate with chocolate-covered coffee beans and candied nuts.

Description:

Photography: Daniel Lailah.

Food Styling: Michal Leibowitz.

Ingredients

Crust and Crumbs

1/2 cup ground almonds
1/2 cup brown sugar
7 tablespoons (3 and 1/2 ounces/100 grams) margarine, melted
1 cup flour

Ice Cream

8 eggs, separated
1/2–3/4 cup sugar
2 packages vanilla sugar
3 tablespoons instant coffee
1 and 1/2 small containers Gefen Nondairy Topping (approximately 1 and 1/2 cups)

Chocolate Fudge

1/2 cup Gefen Cocoa Powder
1/2 cup sugar
1/4 cup (2 ounces/50 grams) margarine
1/2 small container Gefen Nondairy Topping (approximately 1/2 cup)

Whipped Topping

1 small container Gefen Nondairy Topping (approximately 1 cup)
2 tablespoons Gefen Confectioners’ Sugar

Directions

Step 1 - Prepare the Crust and Crumbs

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix the ingredients in a bowl. Set a handful of the mixture on the side.
Spread the rest of the mixture in a 10×15 inch pan.
Bake for 20 minutes, then let cool.
Bake the separated handful in a small pan for a few minutes; just until it hardens and is golden colored. Crumble and set aside for topping.

Step 2 - Prepare the Ice Cream

Beat egg whites until stiff.
Slowly add the yolks, sugars, coffee and nondairy topping.
Pour the ice cream on top of the cooled crust. Freeze until firm.

Step 3 - Prepare the Chocolate Fudge

Cook the fudge ingredients. Let cool.
Pour fudge on top of the frozen ice cream. Return pan to freezer.

Step 4 - Prepare the Whipped Topping

Beat the non-dairy topping and the confectioner’s sugar together.
Spread the mixture over the chocolate fudge layer.
Sprinkle the crumble on top.
Cover the pan tightly and freeze.
To serve, simply cut pieces with a round or square cutter.

Step 5 - Credits

What Cooks Are Saying

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3 Comments

Reisy Led • 4 months ago

can i substitute marg for oil?

Raquel Malul Kosher.com Team • 4 months ago

Reply to Reisy Led

Sure!

Chavy Blumenberg • 2 years ago

For the Ice cream layer, should the instant coffee be dissolved in water?

Avigael Levi Kosher.com Team • 2 years ago

Reply to Chavy Blumenberg

No need. It will dissolve in the eggs.

Baila • 4 years ago

The best dessert! I make it again and again each yom tov!!

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Layered Cappuccino Dessert

Directions

Prepare the Crust and Crumbs

Prepare the Ice Cream

Prepare the Chocolate Fudge

Prepare the Whipped Topping

Credits

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Tell Us How It Went: Share Your Experience

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