S’moresmisu Icebox Cake
defn. s’moresmisu (n.)- an Italian-American marriage between a s’mores and tiramisu
S’mores is the most iconic American summer dessert. I always looked forward to my friends’ summer birthday parties. After a long pool day under the blazing August sun, we make our way towards the fire pit. You know- to keep the mosquitoes away. Then the marshmallows and sticks come out of the slider door, followed by shiny Hershey’s milk chocolate bars and a box of honey graham crackers, and now it’s a party. It quickly became a competition- half battle to get the crispiest, darkest marshmallow while the other half dedicate themselves to getting the perfect, well-rounded roasted marshmallow. My ideal marshmallow for a s’more is one that is slowly toasted. The marshmallow should be warmed through and gooey all the way through. The outside should be a deep golden brown with significant char around the edges for the marshmallow catching on fire because fire = flavor. (Can you tell I’ve watched too much Food Network as a child?)
Tiramisu, on the other hand, is an elegant Italian dessert consisting of layers of ladyfingers soaked in coffee and zabaione (or zabaglione) topped with a dusting of cocoa powder. It’s a simple dessert to make that requires no baking. Ladyfingers are lighter, sponge-like biscuits that absorb the bitter coffee and get moist. Some tiramisu recipes instruct you to make a vanilla sponge cake that is then brushed with coffee, but ladyfingers are the more traditionally used. A zabaione is a custard-like dessert or beverage that is made with egg yolks, sugar, and a sweet spirit like cognac or marsala wine. For tiramisu, mascarpone cheese is folded into the whipped zabaione base to make a creamy, luxurious custard layer. Tiramisu is an easy, sophisticated dessert that looks impressive when served to guests.
This s’moremsisu icebox cake takes the coffee-cocoa essence of a traditional tiramisu and imports it into an American classic. A marshmallow flavored cream is layered between coffee soaked graham crackers and an easy chocolate sauce to s’moresify an Italian delicacy. The best part- you don’t have to turn on the oven or stovetop at all! This dessert is completely no bake.
What is an Icebox Cake?
defn. icebox cake (n.) - a dairy-based dessert made with cream, fruits, nuts, and wafers set in the refrigerator
The idea of an icebox cake was first discovered on the back of a Nabisco Chocolate Wafer box. The idea is to layer the ingredients and as the dessert sits and sets in the refrigerator, the cream softens the wafers, turning the crisp wafers into a cake-like texture. Since this recipe is vegan, s’moresmisu is not dairy-based. Instead, coconut milk is whipped with marshmallow fluff, vegan cream cheese, and vanilla extract for a creamy consistency. The wafers, in this case, are graham crackers. Instead of setting this dessert in the refrigerator, s’moresmisu is placed in the freezer to firm so that it is crisp and cool on a summer day, just like an ice cream cake. If you were to place s’moresmisu in the refrigerator, it wouldn’t set completely and it would be much softer. If that doesn’t bother you, keep it in the fridge! It will be more like a trifle (uhh yum!)
Ingredients in S’moresmisu Icebox Cake
Coconut Milk- A full can of full-fat unsweetened coconut milk should be placed in the refrigerator overnight so that the water separates from the cream. The cream will be used in this recipe to whip until creamy, but you can use the excess water in smoothies so that it doesn’t go to waste.
Marshmallow Fluff- I believe there are few things as whimsical as bright white, sticky marshmallow fluff. If you are vegan, make sure your marshmallow fluff doesn’t contain eggs. Vegan marshmallow fluff is available, but much more difficult to find than the traditional brand.
Vegan Cream Cheese- To keep this recipe vegan and non-dairy, use your favorite vegan cream cheese. The tang adds a flavor similar to that of mascarpone in a tiramisu. Make sure your cream cheese is at room temperature so that it incorporates smoothly into the cream.
Vanilla Extract- Vanilla extract adds an extra vanilla-y flavor to the cream that enhances the marshmallow flavor. Vanilla extract is never optional.
Bittersweet Chocolate- Bitter chocolate will prevent the chocolate sauce layer from becoming too sweet. It will melt with the other ingredients to become a smooth sauce for drizzling between layers. If you don’t have bittersweet chocolate, use the darkest chocolate you have on hand.
Cane Sugar- Sugar sweetens the bitter chocolate and cocoa in the chocolate sauce.
Non-dairy Milk- Thick, unsweetened coconut milk is ideal, but I’ve used unsweetened hemp milk and the sauce still worked.
Vegan Butter- Whisking cold vegan butter into the melted mixture will emulsify the chocolate sauce.
Cocoa Powder- Cocoa powder will be sifted into the sauce for more chocolate flavor and a thicker consistency. It will also be dusted on top of the finished s’moresisu icebox cake to resemble tiramisu.
Instant Coffee- Instant coffee dissolved in hot water will give the strongest coffee flavor to stand against the other components. You can also use espresso or leftover strongly brewed coffee from breakfast.
Graham Crackers- These crackers will be the replacement for ladyfingers and our nod to s’mores. The crackers will be dunked quickly in the coffee and added to the layering process. If you are vegan, make sure the graham crackers do not contain honey.
How to Assemble S’moresmisu Icebox Cake
S’moresmisu is an easy, make-ahead dessert best served as a treat on hot summer days. After the cream mixture is whipped to soft peaks, the chocolate sauce is made, and the crackers are ready to go, it is time to assemble the icebox cake.
Line a loaf pan with a plastic wrap overhang. This will help form the s’moresmisu and make for easy lifting out of the pan once it is set.
Start with a thin layer of cream at the bottom.
Break the graham crackers into shapes to fit the pan. Dip the crackers in the coffee long enough to maintain the flavor, but not too long where they dissolve. Place on top of the cream.
Drizzle chocolate sauce on top of the soaked graham crackers.
Constitute layering cream, coffee-soaked graham crackers, and chocolate sauce, ending on graham crackers for a base.
Wrap tightly in the plastic wrap.
After the s’moresmisu icebox cake is assembled, place it in the freezer for at least 3 hours to firm.
How to Serve S’moresmisu Icebox Cake
Once it’s made, you will only need 20 minutes notice to eat s’moresmisu. Remove the s’moresmisu from the freezer and place into the refrigerator for 20 minutes. This will slightly soften the icebox cake. If it is not soft enough to lift out of the pan, submerge the bottom half of the loaf pan in warm water to loosen. It should then wiggle out. Flip the loaf over and dust with cocoa powder. Now, use a knife to slice up the s’moresisu icebox cake! It doesn’t matter if you’re a fork or spoon person.
For more chocolate flavor, you can drizzle chocolate syrup. If you want more crunch, crush some fresh graham crackers from the package.
Tip: Dip your knife into warm water between slices to make clean cuts.
How long will S’moresmisu Icebox Cake last?
If it isn’t consumed the day of, s’moremsisu can stay in the freezer for up to 10 days. You want to avoid keeping it for too long since it can get icy.
1. Place the can of coconut milk in the refrigerator overnight. This will allow for the cream to seperate from the water.
2. Prepare a loaf pan with a plastic wrap overhang. Set aside.
For the cream:
1. In a medium bowl using an electric hand mixer, beat together marshmallow fluff and cream cheese until smooth. Scoop out the chilled firm coconut cream that rose to the top of the can. Add vanilla extract and beat until soft peaks form.
For the chocolate sauce:
1. In a small sauce pot or in a microwave safe bowl, melt together sugar, bittersweet chocolate, and non-dairy milk. Whisk in sifted cocoa powder and cold butter. Set aside.
To assemble:
1. Add a thin layer of cream to the bottom of the plastic wrap-lined loaf pan.
2. Dunk the graham crackers in the coffee and layer on top of the cream. Break the graham crackers and dip into the coffee to fill in the gaps.
3. Drizzle chocolate sauce on top of the soaked graham crackers.
4. Repeat this process until the loaf pan is full, ending on graham crackers as a bottom base.
5. Wrap tightly in plastic wrap and freeze for at least 3 hours or overnight to set.
To serve:
1. Remove the loaf from the freezer and place in the refrigerator for 20 minutes. This will soften the icebox cake slightly to remove from the pan.
2. Flip the loaf pan over and remove the plastic wrap. Dust with cocoa powder.
3. Slice and serve.
+ This recipe required extended refrigeration and freezer time. Please read the blog post, instructions, and notes to familiarize and prepare for making s'moresmisu icebox cake.
+ See "Ingredients in S'moresmisu Icebox Cake" in the blog post for ingredient selection and notes.
+ Use leftover strong coffee instead of instant coffee if you have.
+ If the icebox cake won't lift out, dip the bottom half of the loaf pan in warm water to slightly soften the bottom. It should get loose enough to lift or flip out.
+ Dip your knife into warm water in between slices for clean cuts.
