Have you ever heard of zebra pie? I am not sure what the name is for this fantastic fast dessert. A close friend of mine, MHS, always referred to it as such back in university days. MHS loved her mocha desserts, so I thought of the variation in today’s post while recalling her appreciation for cookies and coffee. While MHS – who is very smart and knowledgeable about desserts – called it “zebra pie”, I really think it more appropriately falls into the icebox-cake category. So I have renamed it.
At its most basic, there are just two ingredients: store-bought chocolate wafers (for an unpaid plug, Mr. Christie in Canada or Nabisco in the US) and either non-dairy whipped topping – to which I say, “No, thank you” – or whipped cream – yes, please! Usually, I whip heavy cream with vanilla extract and a bit of sugar. However, I had just read about a mocha-whipped cream topping a molten chocolate cake in a recipe somewhere lately (who can recall? – so many blogs, so many cookbooks, so little time).
The “zebra” comes from the vertical stripes of the cake. I guess one should not really have a tan-coloured whipped cream for a true zebra, but this cake is so delectable that one can overlook the zebra-who-has-been-running-around-grazing-on-the-dust-on-the-veldt look from the coffee-infused whipped cream.
Besides some old horses on the island, the closest to a zebra around here is a young spotted fawn wandering around our property. George and Jinja seemed to be monitoring it for suspicious behaviour, so I had to include the GKPs (“gratuitous kitty pictures”) in this post.
For the simple directions and the recipe…