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How to Make Espresso Royale Icebox Cake
2 cups heavy cream, very cold
1 can (14 ounces) condensed milk, very cold
1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water, and completely cooled
14 graham crackers, about 3-inch in lengths
2 tablespoons cocoa powder or chocolate shavings
Line a 9 x 6 x 2 baking pan with parchment paper, leaving about a 1-inch overhang on all sides.
In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip the mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.
Arrange one layer of graham crackers on the bottom of the prepared baking dish, breaking pieces as needed to fit sides.
Spoon ⅓ of the cream mixture on crackers and spread to cover.
Arrange another layer of graham crackers over the cream. Spoon and spread ⅓ of the cream mixture.
Repeat with another layer of graham crackers. Spoon and spread the remaining ⅓ of the cream mixture on top of the crackers.
Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream-like consistency.
Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter.
Sprinkle the cocoa powder or chocolate shavings on top of the cake or dust with cocoa powder. Cut into squares to serve.
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