Coconut Caramel Icebox Cake Stacks Recipes

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

Steps:

• In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly. As the whipping cream comes up to the hard peak stage, add the whiskey slowly. (Sample to insure taste.)
• In a food processor, grind 3/4 of the slivered almonds into a fine powder. Place in a bowl and set aside. (Reserve 1/4 as decoration during final assembly.)
• Assembly: Begin by placing one wafer on your tray. Paint the top of it with a thin layer of Hershey's sauce. Next add a teaspoon of the ground almonds and spread it evenly. Then add a teaspoon of the whipping cream mixture.
• Repeat this until you have 6 layers and top it with a dollop of whipping cream. Add a cherry to the top of each stack and a few whole slivered almonds. Then garnish lightly with the Decor Nonpariels. Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight.
• Note: The whipping cream will soften the wafers. You will need to serve and eat these stacks within the next two or three days. After that the cream starts to harden and they don't taste a good. ENJOY!
• This recipe will yield two trays of 24 stacks. Two per person will serve 12. You will need two aluminum roasting pans to hold the completed dessert.

Steps:

• Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.
• Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
• Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
• Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.