Hot days at last and a request to bring a pudding to a garden party when there was no time the day or morning before to create. But it was a chance to try another scavenged recipe, torn out of a magazine, as an ice cream dessert can be made well in advance. This one is easy to do and looks and tastes impressive.
Lots of people love tiramisu but the traditional Italian marscapone and egg mixture is very rich and personally I don't like it much. But vanilla ice cream with chocolate, coffee and rum - what's not to like. This came originally from that cheery Australian chef Bill Granger but I adapted it slightly. It was a roaring success on the day Andy made us all roar with his success.
Tiramisu Ice cream Dessert - enough for a party
2 packets sponge fingers
2 pots of good quality vanilla ice cream - the one with the fancy French name is the best for this
150g dark chocolate - a really good 60 - 70 % one
125 ml cold strong coffee - don't use expresso powder. Make fresh expresso if you have the means. I don't, so a really strong small pot of cafetiere coffee did the trick.
120 ml dark rum. The Italians often use Amarretto or a coffee liqueur but we keep rum in for cooking and it works well.
One 20 cm square tin lined with greaseproof paper - to help you get the cake out.
Cover with foil and store in the freezer. To serve, lift out of the tin using the paper, peel it off and put the cake on a flat plate. Using a sharp knife cut into fairly small squares. Depending on the type of ice cream you use, this needs a little time to soften in the fridge before serving but not very long with the french sounding one - 20 mins at the most.
Lots of people love tiramisu but the traditional Italian marscapone and egg mixture is very rich and personally I don't like it much. But vanilla ice cream with chocolate, coffee and rum - what's not to like. This came originally from that cheery Australian chef Bill Granger but I adapted it slightly. It was a roaring success on the day Andy made us all roar with his success.
Tiramisu Ice cream Dessert - enough for a party
2 packets sponge fingers
2 pots of good quality vanilla ice cream - the one with the fancy French name is the best for this
150g dark chocolate - a really good 60 - 70 % one
125 ml cold strong coffee - don't use expresso powder. Make fresh expresso if you have the means. I don't, so a really strong small pot of cafetiere coffee did the trick.
120 ml dark rum. The Italians often use Amarretto or a coffee liqueur but we keep rum in for cooking and it works well.
One 20 cm square tin lined with greaseproof paper - to help you get the cake out.
- Take the ice cream out of the freezer so it is not too hard.
- Mix the cold coffee and rum in a bowl.
- Grate the chocolate.
- Dip half of the sponge fingers on both sides in the mixture and use to line the bottom of the tin.
- Spread one container of the ice cream over these.
- Sprinkle on half the grated chocolate.
- Dip the other fingers into the liquid and place on top.
- Spread the other container of ice cream over.
- Finish with the rest of the chocolate.
Cover with foil and store in the freezer. To serve, lift out of the tin using the paper, peel it off and put the cake on a flat plate. Using a sharp knife cut into fairly small squares. Depending on the type of ice cream you use, this needs a little time to soften in the fridge before serving but not very long with the french sounding one - 20 mins at the most.
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