This coffee- and chocolate-laced favorite is reimagined for a quick and delightful version with vanilla bean ice cream, angel food cake and freshly brewed coffee.
- 1/2 cup ground coffee
- 4 cups (1-inch) cubes angel food cake or pound cake
- 2 cups vanilla ice cream
- 1 (3-ounce) dark chocolate bar, shaved with a vegetable peeler
- 1 cup fresh cherries
Brew coffee with 1 1/2 cups water; cool. In a bowl, toss cake with 2/3 of the coffee until well soaked. Stir ice cream in a second bowl until spoonable, then layer cake, ice cream and chocolate shavings in parfait glasses, topping off each with a drizzle of coffee, a generous pile of chocolate shavings and a few cherries. Serve immediately.