TIRAMISU RIPPLE ICE-CREAM LOAF
GET THE PARTY SEASON STARTED WITH THESE FUN, FESTIVE IDEAS
SERVES 10. PREP 7 HRS. COOK 5 MINS
INGREDIENTS
• 250ml (1 cup) espresso, chilled
• 2 tbsp caster sugar
• 2L vanilla ice-cream, softened slightly
• 15 savoiardi (sponge finger biscuits)
• 100g dark chocolate, melted
• 150ml thickened cream
• Edible glitter, to decorate
METHOD
• Gold star sprinkles, to decorate
ESPRESSO FUDGE SAUCE
• 180ml (¾ cup) thickened cream
• 60ml (¼ cup) espresso
• 2 tbsp golden syrup
• 250g dark chocolate, chopped
• 60g (⅓ cup, firmly packed) brown sugar 1 Line a 10 x 20cm (base size) loaf pan with 2 sheets of plastic wrap, allowing the wrap to overhang the sides. Place prepared pan in the freezer to chill.
2 Place the espresso and sugar in a shallow bowl and stir until the sugar dissolves.
3 To make sauce, combine all sauce ingredients in a saucepan over medium heat. Cook, stirring, until chocolate melts. Set aside to cool completely.
4 Spoon one-third of the ice-cream over base of prepared pan. Dip 1 biscuit in the coffee mixture and turn to coat. Allow excess to drip off. Place biscuit lengthways in base of pan. Repeat with 4 more biscuits to cover base.
5 Drizzle one-third of the fudge sauce over biscuits. Repeat layering 2 more times with remaining ice-cream, biscuits, coffee mixture and sauce (reserve any remaining sauce).
6 Cover loaf with overhanging plastic wrap. Place in freezer for 6 hours until set.
7 Lay a sheet of baking paper on a work surface. Thinly spread the chocolate over paper in a long thin strip. Drape paper, chocolate-side up, over a rolling pin. Set aside for 15 minutes or until set. Break into large pieces. 8 Place a serving platter in freezer for 10 minutes to chill. Turn loaf onto platter and return to freezer.
9 Use electric beaters to beat cream in a bowl until firm peaks form. Dollop cream over top of loaf. Top with chocolate curls, glitter and stars. Serve with remaining fudge sauce on the side.