Tiramisu is one of my favourite desserts and it is best unadulterated with just savoiardi biscuits, espresso coffee, Marsala, egg yolk, mascarpone, sugar and finished with a sprinkle of cocoa powder or grated chocolate. I did, however, make the exception and make Bill Granger’s variation – a tiramisu ice cream cake. It isn’t tiramisu but it is pretty special.
Ice cream cakes are always a bit of a hit around here. They have the advantage that you prepare them well ahead of time. I did find with this ice cream cake it is best to serve the entire cake in one sitting and not leave it to soften and then re-freeze so be sure you have 8 people for dinner. It needs to sit in the fridge for 30 minutes prior to serving to allow the ice cream to soften otherwise it can be quite hard to get a spoon through the layers.
A simple dessert to make and quite impressive.
tiramisu ice cream cake
(from Bill Granger’s book ‘Feed Me Now’)
125ml strong black coffee, cooled
60ml Kahlua (or other coffee liqueur)
200g savoiardi (sponge finger biscuits)
1.5 litres vanilla ice cream, softened
150g good quality dark chocolate, grated
Line a 20cm square baking tin (preferably loose bottomed) with baking paper.
In a wide bowl combine the coffee, Kahlua and Marsala in a bowl. Dip the savoiardi into the coffee mix and line the base of the tin. Smooth over half the ice cream to form a layer over the savoiardi and sprinkle over half the chocolate.
Repeat with remaining savoiardi, ice cream and finish with remaining chocolate. Freeze for at least four hours or until frozen.
Take out of the freezer 30 minutes before serving and leave to soften in the fridge. Cut into squares to serve.