هذه الحلوى هي مزج بارع لكل شخص يحب الآيس كريم مع أننا نرتدي إسبرسو. يتم فصل طبقات من الكعكة الإسفنجية المنقوعة في شراب الإسبريسو بالكريمة عن طريق طبقات من آيس كريم القهوة وفول إسبرسو مطحون بدقة..
المصدر: مارثا ستيوارت ليفينغ ، تموز / يوليه – آب / أغسطس 1998
This dessert is a clever mix for anyone who loves ice cream with espresso. Layers of sponge cake soaked in espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans. The recipe is from Martha Stewart Living, July/August 1998. It serves 12 and requires ingredients such as sugar, fresh brewed espresso, vanilla sponge cake, instant espresso powder, coffee ice cream, and chocolate shavings. The directions involve cutting the cake in half, brushing it with espresso syrup, and layering it with ice cream before freezing. The finished dessert can be stored in the freezer for up to 3 days and decorated with chocolate shavings before serving.
Jamison
27.04.2023 @ 03:04
This dessert is a clever mix for anyone who loves ice cream with espresso. Layers of sponge cake soaked in espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans. The recipe is from Martha Stewart Living, July/August 1998. It serves 12 and requires ingredients such as sugar, fresh brewed espresso, vanilla sponge cake, instant espresso powder, coffee ice cream, and chocolate shavings. The directions involve cutting the cake in half, brushing it with espresso syrup, and layering it with ice cream before freezing. The finished dessert can be stored in the freezer for up to 3 days and decorated with chocolate shavings before serving.