Mocha Icebox Cake
|Butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee||2 Tablespoon|
|Rum||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Crushed coconut macaroons||2 Dozen|
|Toasted almonds||1 Tablespoon|
Cream butter, sugar, egg yolks, vanilla, instant coffee and rum.
Add half the whipped cream.
Line pan with ladyfingers.
Pour half the creamed mixture over ladyfingers; top with macaroons.
Cover with remain- ing creamed mixture.
Refrigerate for 24 hours.
Top with remaining whipped cream and almonds.