Since it starts with store-bought pound cake, this creamy, coffee-laced dessert is unbelievably easy to put together.
container container coffee yogurt
freshly brewed coffee
pure vanilla extract
frozen pound cake
semisweet chocolate chips
- Line a 4 1/2- by 8 1/2-inch loaf pan with parchment, leaving a 3-inch overhang on the long sides. Using an electric mixer on high, beat heavy cream, coffee yogurt, sugar, freshly brewed coffee, and vanilla extract in a large bowl until very thick, about 2 to 3 minutes.
- Spread a quarter of the coffee mixture in the bottom of the loaf pan. Top with 4 slices of cake. Repeat twice with the remaining coffee mixture and cake. Spread the remaining coffee mixture over the top.
- Sprinkle with chocolate chips and coffee beans. Freeze until set, at least 4 hours.
- Once set, cover with plastic wrap and freeze for up to 1 week. To serve, let the terrine sit at room temperature for 5 minutes and run a knife around the edges, then use the overhangs to transfer the terrine to a platter.
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