Espresso Royale Icebox cake

A delicious no bake Icebox cake made with layers of Graham crackers/petit biscuits/marie and espresso /coffee mousse. Espresso  Royal Icebox cake , an easy to make dessert .Rich creamy with coffee flavour  better for this summer 

This is no bake dessert and can be prepared quickly but only time required  is set in refrigerator then you can’t stop having it if you are a coffee lover.

I have used 1 tsp of gelatin to set it and get a square of serving  but its optional  whipping  cream itself  is enough ..

Espresso Royale Icebox cake

Servings 9 servings

Prep Time 10 minutes

Ingredients

• 2 cup heavy whipping cresm
• 1 can condensed milk
• 1 tbsp Instsnt coffee granules
• 1 tbsp warm water
• 1 packet graham crackers/petit biscuits
• 1 tsp gelatin soaked and melted
• cocoa powder for dusting

Instructions

1. Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides.
2. dissolve the coffee in warm water stir well and allow to cool.
3. In a bowl, combine whipping cream, condensed milk and liquid coffee. Using a hand mixer at low speed, whip mixture until it reaches firm peaks. then add dissolved gelatin.
4. Arrange one layer of graham crackers on bottom of baking dish, Spoon ⅓ of cream mixture on crackers and spread to cover.
5. 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.
6. Cover tightly with plastic film and refrigerate overnight. Sprinkle chocolate shavings on top of cake or dust with cocoa powder. Cut into squares to serve.

Recipe Notes

Adding gelatin to the mix is optional...