Vanilla-Chocolate Ice Cream Cake with Raspberries and Espresso Whipped Cream Frosting
Raspberries ? first soaked in coffee liqueur ? top a layer of ladyfinger cookies and then are covered with chocolate and vanilla ice creams to make this ice cream cake. The espresso whipped cream frosting seals the deal.
For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies.
Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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