Tiramisu Ice-Cream Layer Cake

Ingredient

  • 500ml store-bought vanilla ice-cream, softened
  • ¼ cup (60ml) coffee-flavoured liqueur
  • ¼ cup (60ml) strong espresso coffee, cooled
  • 12 sponge finger biscuits 
  • 500ml store-bought coffee ice-cream, softened
  • Dutch cocoa, for dusting

Instruction

  1. Freeze for 10 minutes or until cold in a 10cm x 21cm loaf tray lined with non-stick baking paper. Pour the vanilla ice cream into the pan and smooth it out evenly with a palette knife. Place in the freezer until ready to use.
  2. In a small dish, combine the coffee liqueur and coffee. Place half of the sponge finger biscuits on top of the vanilla ice cream after dipping them in the liqueur mixture.
  3. Place the coffee ice cream on top of the biscuits and spread evenly with a palette knife. Place the remaining biscuits on top of the coffee ice cream after dipping them in the coffee mixture.
  4. Freeze for 2–3 hours more, or until firm. To serve, carefully remove the cake from the tin and sprinkle with cocoa powder.

Source: Donna Hay

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