Best 3 Cafe Alexander Recipes

COUPE ALEXANDER

Steps:

• Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
• Toast coconut lightly under broiler.
• Line champagne or sherbet glasses with a half inch of vanilla ice cream.
• Drain soaked raspberries and fill glasses to within one inch of the top.
• Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.

CAFE ALEXANDER

Steps:

• In a blender or food processor, blend ice cream, espresso coffee, and cognac until smooth.
• Immediately spoon into chilled champagne glasses or dessert cups.
• Variation - use chocolate ice cream for a mocha flavour!
• This is nice served with crunchy rolled pastries.

ALEXANDER'S COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch round cake pan with parchment paper and spray with cooking spray.
• Combine butter, brown sugar, and white sugar in a large bowl. Beat with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Mix in flour, baking soda, and salt on low speed until just combined. Fold in chocolate chips and rainbow sprinkles.
• Press cookie dough into an even layer in the prepared pan and top with more chocolate chips and sprinkles, if desired.
• Bake in the preheated oven until golden, about 25 minutes. Remove from the oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely, about 30 minutes.
• Mix frosting and food coloring. Transfer to a piping bag fitted with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges to serve.