Tiramisu ice-cream box
Tiramisu ice-cream box
SERVES 12 PREP AND COOK TIME 45 MINUTES (+ REFRIGERATION, COOLING, FREEZING TIME) ⅓ cup (80ml) boiling water
1 tablespoon instant coffee granules
½ cup (125ml) coffee-flavoured liqueur
250g small sponge finger biscuits
1 litre (4 cups) coffee-flavoured ice-cream
1 litre (4 cups) vanilla bean ice-cream
10 dark chocolate balls
20 milk chocolate balls
10 white chocolate balls ribbon, to decorate
CHOCOLATE GANACHE
1 cup (250ml) thickened cream
200g dark chocolate, chopped finely
CHOCOLATE SIDES
375g white chocolate melts, melted 40g milk chocolate melts, melted
1 CHOCOLATE GANACHE Bring cream to the boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Allow chocolate to melt a little; stir until smooth. Refrigerate, stirring occasionally, until thick and spreadable.
2 Line the base and sides of a deep
20cm square cake pan with two layers of foil, extending the foil 10cm above the sides.
3 Combine the boiling water and coffee granules in a small jug. Add liqueur; cool.
4 Dip half the sponge fingers in coffee mixture; place in a single layer over the base of the prepared pan.
5 Spread half the Chocolate Ganache over the sponge fingers. Place scoops of slightly softened coffee-flavoured ice-cream over the ganache; press firmly into pan with the back of a large spoon or palette knife. Repeat layers with the remaining biscuits, coffee mixture,
Chocolate Ganache and vanilla icecream. Cover; freeze overnight or until firm.
6 CHOCOLATE SIDES Draw four 19.5cm x 9cm rectangles onto baking paper; place on a board with the markings facing downwards. Combine melted chocolates in a medium bowl; mix well. Using a palette knife, spread chocolate evenly over rectangles. When chocolate is almost set, trim edges with a sharp knife.
7 Remove tiramisu from freezer; wipe over cake pan with a warm cloth. Gently remove tiramisu from cake pan, using extended foil, or invert onto a board, then place on a serving plate. Press Chocolate Sides onto tiramisu, ensuring the corners meet. Tie with ribbon to secure the Chocolate Sides. Decorate the top with the dark, milk and white chocolate balls. Suitable to freeze. Not suitable to microwave.
This easy doahead dessert has all the classic tiramisu flavours of coffee, chocolate and cream. ”