If you’re a fan of tiramisu you will enjoy all those core flavours transformed into a cool & creamy summer ice cream cake. Enjoy with a shot of espresso!
Serves 6
Method
1. Line the base and sides of a 2lb loaf tin with cling film, you may need with oil this first. Arrange the ice cream in the base, creating a smooth surface.
2. Whip the cream with the mascarpone and vanilla until soft peaks form. Once cooled, fold through the white chocolate until fully incorporated.
3. Stir the coffee liquor with the espresso in a bowl. Dip 7 of the fingers in and arrange on top of the ice cream.
4. Spread the whipped cream on this and then, dip the remaining fingers into the coffee mixture. Arrange these on top and freeze for at least 5 hours, or overnight.
5. When ready to serve, remove from the freezer and dust liberally with cocoa.
Serves 6 