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Matt Redmond
Crunchy ice cream cake with coconut and hot espresso sauce
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Ingredients
Directions
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Beat the egg whites with a pinch of salt until soft peaks. Gradually add the sugar and continue to beat until the protein is stiff.
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Whip the cream with the vanilla sugar thickly lobbies. Fold the biscuits, coconut and egg whites lightly.
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Spoon the mixture into the spring form. Cover with cling film and freeze the cake for 3-4 hours until the mixture is stiff.
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Heat the coffee with the chocolate and butter to a shiny sauce. Sprinkle the tartlet with coconut and garnish with the red berries.
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Cut the tartlet with a warm knife into points and serve with the espresso sauce.
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Nutrition
785Calories
Sodium0% DV0g
Fat89% DV58g
Protein18% DV9g
Carbs18% DV54g
Fiber0% DV0g
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