Difficulty:[usr 2]
Whip the sweetened fresh cream to make it frothy, flavor with the coffee extract.
Pour into the ice cube drawer and freeze in the refrigerator, set to the coldest; leave to set in ice for about 2 hours. The cream is then quite firm.
Line a charlotte mold with the biscuits dipped in very sweet black coffee.
Put the ice cream in the center, cover with cookies and freeze for at least another 2 hours.
To serve unmold and decorate with whipped cream and confectioner's coffee beans.
Top Hundred Desserts. Larousse.
