This is a very simple ice cream cake, with Marie biscuits. It’s a delicious summer dessert that you can make with a couple of days in advance. I would suggest that you freeze it for at least 3 days in advance so the cookies can get softer. Some people like to dip the cookies in coffee and make a chocolate topping, maybe one day I’ll try it out! For this recipe, I used an 18 cm (diameter) springform pan. If you have a bigger pan you can just double this recipe. Tips: You should take it from the freezer 30 min prior to serving, so it isn’t very hard.
Ingredients:
300 g of Marie biscuit
250 mL of heavy cream
3 egg whites
2 tbsp of sugar
For the topping:
3 egg yolks
¼ of sugar
½ cup of water
1 tbsp of butter
For method click HERE.
300 g de biscoito maria
250 mL de creme de leite
3 claras de ovos
2 colheres de sopa de açúcar
Para cobretura:
3 gemas
¼ de açúcar
½ copo de água
1 colher de sopa de manteiga
1 copo > 250 mL
Para ver o método clica AQUI.
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