Mexican Coffee Icebox Cake


This “cake” combines graham crackers soaked in a delicious spiced coffee mixture and a sweet whipped cream. Tiramisu lovers will love the twist!

YIELD 12 servings
PREP TIME 6 hours

2 cups brewed coffee, divided
1½ teaspoons ground cinnamon, divided
¼ teaspoon chile powder
3 cups heavy cream
1 orange, zested
1 teaspoon vanilla
½ cup brown sugar
18 graham cracker
confectioners’ sugar for garnish

1. In a small bowl, combine the coffee, 1 teaspoon cinnamon and chile powder. Set aside.
2. In a large bowl, whisk together the heavy cream, orange zest, vanilla and brown sugar until stiff peaks form. Fold in ¾ cup coffee mixture.
3. Soak the graham crackers in the remaining coffee mixture one at a time, about 3 seconds each. Transfer the softened cookies to a 9-x-9-inch baking dish, alternating layers of cookies and the coffee cream. Refrigerate the cake for 2–3 hours.
4. Dust the top of the cake with the confectioners’ sugar and remaining cinnamon before serving.

Get more recipes like this in our June 2017 issue, available in print and through Magzter!

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