Frozen tiramisu with espresso

SERVES 8-10 PREP + COOK TIME 30 MINUTES (+ FREEZING)

¾ cup (180ml) strong espresso coffee (4-5 short blacks)

½ cup (125ml) coffee liqueur (Kahlua)

1¼ cups (300ml) thickened cream 1½ cups (240g) pure icing sugar, sifted

250g mascarpone

18 thin (160g) sponge finger biscuits (savoiardi)

1 tablespoon cocoa powder, to serve

HAZELNUT & COFFEE PRALINE ⅔ cup (50g) hazelnuts, toasted, skins removed

1 tablespoon whole coffee beans 1 cup (220g) caster sugar 1 Line an 11cm x 21cm loaf pan

(base measurement) with two strips of baking paper to cover base and extend 5cm over all sides.

2 Make hazelnut and coffee praline.

3 Pour the espresso coffee into a large shallow bowl and add the boiling water.

Stir to dissolve, then stir in the liqueur.

4 Break half the praline into pieces and put in a food processor. Pulse to coarse crumbs.

5 To make ice-cream, beat cream and icing sugar in a bowl with an electric mixer until soft peaks form. Fold in mascarpone and praline crumbs, then fold in ¼ cup (60ml) of the coffee mixture until just combined.

6 Dip half the sponge finger biscuits into the remaining coffee mixture and place into the base of the loaf pan; trim to fit.

7 Spread ice-cream mixture over the biscuits; smooth top. Dip the remaining biscuits into the coffee mixture and place on top of the ice-cream. Cover with plastic wrap and freeze overnight.

8 To serve, invert the loaf pan onto a chilled plate. Dust with sifted cocoa, then top with the reserved praline pieces.

HAZELNUT & COFFEE PRALINE

Lightly oil a small oven tray. Arrange hazelnuts and coffee beans over centre of the tray. Place the sugar and 1/3 cup (80ml) water in a small saucepan and stir over low heat until the sugar has dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil, without stirring. Boil, uncovered, for 8-10 minutes or until it turns a rich toffee colour. Quickly pour toffee over the hazelnuts. Tilt the tray a few times to ensure it spreads evenly. Cool.