TIRAMISU ICE-CREAM CAKE

Tiramisu ice-cream cake image

Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties

Provided by Sara Buenfeld

Time 10h

Number Of Ingredients 12

Ingredients

2 x 250g tubs mascarpone
115g caster sugar
6 tbsp marsala
50g dark chocolate , chopped
142ml tub double cream , lightly whipped
5 tbsp fresh ground coffee
85g caster sugar
3 tbsp brandy
200g bag Italian sponge finger , we used Savoiardi Boudoir biscuits
cocoa , for dusting
142ml tub double cream , lightly whipped
chocolate shavings or curls

Steps:

Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.

Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium