Whip the fresh cream with sugar until frothy, then flavor with coffee extract. Pour into an ice cube tray and freeze in the coldest part of your refrigerator for about 2 hours, until firm.
Dip the spoon cookies in very strong coffee sweetened with sugar cubes, and line a charlotte mold with them.
Fill the center with the firm coffee ice cream, cover with more dipped cookies, and freeze for at least 2 more hours.
To serve, unmold the Charlotte Brasília and decorate with whipped cream and confectioner's coffee beans.
Source: Top Hundred Desserts, Larousse.
