In my area of the world, it is often too hot at this time of year to spend a great deal of time baking when guests are coming for dinner. So during the cooler months, I like to make a few simple sponge cakes to keep in the freezer. That way I can make a refreshing dessert for company in the summer without a lot of fuss.
During the summer months, ice cream desserts can really “hit the spot”. It is easy to pull together a really great tasting dessert when it is hot with just a few simple ingredients. Here are a few ideas.
Simple Sponge Cake
Ingredients
- 6 eggs, separated
- 1 cup sugar
- Pinch of salt
- 1 cup cake flour
Directions
Cut parchment or wax paper to fit two 9″ round cake pans.
Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
Add 1/2 cup sugar and a pinch of salt to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into egg whites.
Fold flour in using 1//3 cup each time until well mixed.
Do not over-mix.
Divide the cake batter and pour into the prepared pans.
Bake at 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper.
Cool completely.
Tiramisu Ice Cream Parfaits
Serves 4
Ingredients
- 1 1/2 cups brewed coffee, cooled
- 4 cups (1-inch) cubed sponge cake (you could also use angel food cake or pound cake)
- 2 cups vanilla ice cream, softened
- 1 (3-ounce) dark chocolate bar, shaved with a vegetable peeler
- 1 cup fresh cherries, pitted and cut in half
Directions
In a bowl mix the cake cubes with 2/3 of the coffee until well soaked.
Stir ice cream in a second bowl until spoonable, then layer cake cubes and ice cream in parfait glasses. Top each with a drizzle of coffee, a generous amount of chocolate shavings and a few cherries. Serve immediately.
Pineapple Ice Cream Sandwiches
2 servings
Ingredients
- 2 (1/4-inch thick) fresh pineapple slices, cut in circles
- 1 cup vanilla ice cream, softened
- Toasted flaked sweetened coconut
Directions
Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool briefly.
Sandwich the softened ice cream between the 2 grilled slices of pineapple. Coat sides in toasted coconut. Slice in half and serve immediately.
Vanilla Affogato
Affogato is an Italian drink that makes a wonderful alternative to iced coffee on a hot summer day. Affogato literally means “drowned”. It generally consists of gelato (Italian ice cream) that is topped with hot espresso or a liqueur. You can use freshly brewed espresso or instant or decaffeinated espresso, if you prefer. You may also top your drink with a liqueur such as Kahlua, Grand Marnier or Frangelico. You can also add a little powdered chocolate milk mix to the coffee for a mocha flavor. Traditionally, affogato is served with a biscotti on the side.
Serves 4
Ingredients
- 1/3 cup heavy cream
- 1/2 cup boiling water
- 1 tablespoon instant espresso powder
- 1 pint vanilla gelato or ice cream
- Shaved chocolate
Directions
Beat the cream until stiff peaks form.
Cover and refrigerate.
Stir the espresso powder into the boiling water until dissolved.
Place one scoop of gelato into 4 tall glasses or large coffee mugs.
Pour 2 to 4 tablespoons hot espresso over each.
Top each with a dollop of whipped cream and shaved chocolate. Serve immediately.
Sicilian Granita
Tip: If you don’t have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won’t be as full-flavored.
8 servings
Ingredients
- 3 cups freshly brewed espresso
- 2/3 cup sugar
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
Directions
Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan.
Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.
Beat cream and powdered sugar in a medium bowl with an electric mixer on high-speed until medium peaks form, 30 seconds to 1 minute.
Scrape the frozen granita into ice crystals using a sturdy fork.
To serve, layer the granita in dessert goblets and top each with a tablespoon of whipped cream.
Italian Coconut-Coffee Bites
24 bites
Ingredients
- 1 ½ teaspoons instant espresso powder or 2 teaspoons instant coffee granules
- 2 ½ tablespoons boiling water
- 1/4 cup unsalted butter
- 1 cup sweetened shredded coconut
- 1 ¼ cups finely crushed biscotti crumbs
- 5 ounces mascarpone cheese, softened
- 5 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1/2 teaspoon vanilla
Directions
Line twenty-four mini muffin cups with paper baking cups; set aside.
Dissolve espresso powder in the boiling water; set aside.
For the crust:
In a medium nonstick skillet melt butter over medium-low heat. When butter is bubbling, add coconut. Cook and stir until coconut is toasted and golden brown. Stir in finely crushed biscotti crumbs. Remove pan from heat.
Spoon 1 teaspoon of the crumb mixture into each prepared muffin cup; press firmly to pack down. Place the muffin cup pan in the freezer. Keep remaining crumb mixture at room temperature to use for topping.
For the filling:
In a medium bowl beat mascarpone cheese with a wooden spoon until smooth and creamy, Beat in the sugar, cinnamon and salt until smooth and well mixed. Beat in vanilla and espresso.
Divide filling among the crumb-lined muffin cups. Top each cup with the reserved crumb mixture. With a fingertip, gently press topping into filling.
Freeze until firm, about 1 to 1 1/2 hours.
Anne
All of these recipes look perfect for a quick dessert on a hot day! I would never have thought to make ice cream sandwiches from pineapple, though. I love grilled pineapple with a scoop of ice cream, so I am sure these would be delicious and fun at my next cook out!
Jovina Coughlin
Yes, pineapple and ice cream perfect together. the sandwiches make for a nice presentation for guests. Thanks Anne.
hocuspocus13
Reblogged this on hocuspocus13 and commented:
jinxx♠xoxo
bksferg@gmail.com
Thank heavens we don’t gain weight by looking at and reading your blog. What delicious ideas! Thanks so much, Jovina, for perfect recipes.
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splendidrecipes
Wow Jovina lots of great desserts. I am making the Italian Coconut-Coffee Bites for sure.
Marisa Franca @ All Our Way
Wonderful desserts. I am usually not a sweets eater but ice cream and gelato are a weakness. Add the espresso to it and you get your sweets and a kick at the same time. Double delight!! Thank you for sharing and I’m pinning all of them. Grazie
Jovina Coughlin
Neither am I except for ice cream. Thank you so much for your comment.
For the Love of Cooking
They all look tasty to me.
Living in Mommywood
Wow made my mouth water great share love :)!!!
Jittery Cook
Am liking the simple sponge cake the best.
Jovina Coughlin
Thanks Holly. There are so many things you can do with it.
Our Growing Paynes
I love these creative dishes! Mouth watering.
Amanda | What's Cooking
This post is just unfair. Such delicious desserts. I just bought somer spumoni by grandma’s house. It is one of my favorite desserts.
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