Frozen Cappuccino Charlotte

Frozen Cappuccino Charlotte
Cook Time
10 min
12 servings

Try this frozen chocolate, toffee cake as a post dinner treat.



1 ½
cup granulated sugar
cup strong coffee
1 7
g package unflavoured gelatin
1 3
oz package soft ladyfinger cookie
cup whipping cream
Tbsp coffee liqueur
tsp vanilla
4 44
g bars milk chocolate covered sponge toffee, chopped


Step 1

In large saucepan, heat sugar with 1/4 cup (50 mL) water over medium-high heat, stirring until dissolved.

Step 2

Cook, without stirring, occasionally brushing down side of pan with brush dipped in cold water, for 3 to 4 minutes or until dark amber. Remove from heat.

Step 3

Standing back and averting face to avoid spatters, slowly stir in 1/2 cup (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or just until smooth. Let cool slightly.

Step 4

Sprinkle gelatin over remaining coffee; let stand for 1 minute.

Step 5

Stir into caramel mixture until gelatin is dissolved.

Step 6

Pour into bowl; refrigerate, stirring often, for about 1 hour or until cooled and thickened.

Step 7

Line side of 8-inch (2 L) springform pan with parchment or waxed paper.

Step 8

Trim 1 end of each ladyfinger to make 2 1/2 inch (6 cm) length.

Step 9

Arrange trimmed end down, rounded side out and tightly together to line side of pan. Set aside.

Step 10

In bowl, whip cream; beat in liqueur and vanilla.

Step 11

Fold one-third into coffee mixture to lighten; fold in remaining whipped cream.

Step 12

Fold in three-quarters of the chopped chocolate bars.

Step 13

Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar.

Step 14

Cover with plastic wrap and freeze for at least 6 hours or until firm. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.)

Step 15

Unmould and peel off paper; cut into wedges.

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