How to make
Make a caramel syrup to dip the ladyfingers in by caramelizing 3 tablespoons of sugar to a light caramel. Then add the water and return to the heat until the caramel dissolves.
Wait for the sugar syrup to cool and then dip the ladyfingers into it, then place them in the bottom of a 9.5″ (24 cm) cake tin.
Beat the well-chilled cream with a mixer.
In another bowl, beat the egg whites with a pinch of salt briefly. Then add the sugar in 2-3 additions, constantly mixing with the mixer.
Finally, add the instant coffee. Once it has dissolved, mix this mixture with the whipped cream, stirring with a spatula.
Spread the mixture over the ladyfingers and, if desired, you can decorate the semifreddo cake with a little chocolate melted in a water bath.
I chose this time to decorate with mini Oreo cookies.
Put the ice cream cake in the freezer for at least 6 hours, preferably overnight, then it is ready to eat.
Quick, easy, very tasty semifreddo ice cake with coffee.
With biscuits, we recommend you try our other suggestions for ladyfinger cake, delicious Italian tiramisu or this wonderful Charlotte cake.
