Frozen Souffles

Scoop coffee ice cream into ramekins, level, and freeze to set. Top with sliced fruits, then a lady finger. Place a scoop of strawberry ice cream. Level and freeze to set. Top with fruits and whipped cream, and freeze to set.

Makes 6 2 1/2-to 3-inch ramekin servings Prep Time 2 hours  Baking Time 30 minutes

6 egg yolks
10 tablespoons sugar
5 egg whites
1/8 teaspoon cream of tartar
3/4 cup cake flour plus 5 tablespoons all-purpose flour, sifted sugar syrup (mix of 1/2 cup each water and sugar)
2 tablespoons coffee liquor
1 pint coffee ice cream
1 pint strawberry or chocolate ice cream
banana or strawberry slices


1 Make the lady finger discs: Whisk together egg yolks and 4 tablespoons of sugar on top of bain marie until warm. Beat with a mixer on high speed until light yellow and fluffy.
2 In another bowl, beat the egg whites on high speed until frothy. Add the cream of tartar and beat until soft peaks form. Add the remaining sugar and beat until stiff peaks form. Fold the egg yolk mixture into the egg white mixture. Fold in fl ours over the egg mixture until just combined.
3 Place mixture in a piping bag with a round tip. Pipe 12 round discs the same size as your ramekin on a cookie sheet lined with parchment paper. Bake at 375ºF for 8 to 10 minutes or until light brown. Set aside.
4 Mix coffee liquor with sugar syrup. Soak each lady finger in the syrup. Use half to line the bottom of the ramekins. Follow instructions on the left to assemble.

Photography by Patrick Martires | Prop Styling by Paulynn Chang-Afable