The Little Ladyfingers Chocolate Icebox Cake is a fresh and delicious cake perfect as a dessert. It’s an easy to make no-bake recipe, which means it’s perfect if we don’t want to use the oven. To make the layers i’ve used some Pavesini: little biscuits only sold in Italy i guess, if you can’t get them…no fear! You can used some sliced pound cake. If you want to personalize the cake, you can add some ingredients to the filling, such as fresh chopped berries for example. Let’s see the recipe!
- Preparation time20 Minutes
- Serving8 Portions
- Some little ladyfingers or a prepared pound cake
- 2 glassesMilk
- 350 gWhipping Cream
- 150 gCondensed Milk
- 200 gDark Chocolate (150 gr + 50 gr)
1- Set aside a 9 x 7 inch baking pan/dish, we’ll need it later.
2- Chop the Dark Chocolate into same size little pieces using a cutting board and knife set aside, we’ll need it later.
3- Whip the cream until thick, in a large bowl using a hand mixer.
4- Add the Condensed Milk, mix again until smooth.
5- Add 150 gr of the chopped Dark Chocolate and mix until well combined using a spatula.
6- Take the baking pan, cut the sponge cake into 1/2-inch slices( or take the little ladyfingers) quickly soak one slice at a time in the milk then form the first layer of the icebox cake. Pour half of the chocolate mixture and level it using the back of a spoon.
7- Repeat the process then garnish the surface with the remaining chopped Dark Chocolate.
8- Refrigerate the Little Ladyfingers Chocolate Icebox Cake into the fridge for at least 3 hours, or overnight if possible.