Tiramisu ice cream terrine
Layers of coffee and vanilla ice cream, boozy sponge fingers and chocolate make for a stunning yet simple Christmas centrepiece. The nutty chocolate shards will add some extra crunch as well as drama.
Serves 10-12 • Prep 30 mins, plus overnight freezing
500ml vanilla ice cream
(not soft-scoop)
500ml coffee ice cream
(not soft-scoop)
24 sponge fingers
100ml strong freshly made coffee 80ml marsala
4tbsp coffee liqueur
50g hazelnuts, toasted and roughly ground
50g dark chocolate, finely grated For the chocolate and hazelnut shards:
200g dark chocolate
50g hazelnuts, toasted and roughly chopped
To serve:
Cocoa powder and icing sugar, optional
You will need:
1kg loaf tin, lined with baking paper
1 Soften both ice creams until they are spreadable. You can do this in a food processor one at a time or in large bowls using a whisk to beat the ice creams until smooth and spoonable.
2 Put the sponge fingers in a shallow dish. Combine the hot coffee, marsala and coffee liqueur, stir well, then pour over the sponge fingers. Leave to soak for 5 mins. In a separate bowl, combine the ground hazelnuts and grated chocolate. 3 Spoon half the softened vanilla ice cream into the prepared tin, then top with half the soaked sponge fingers, the remaining vanilla ice cream, and the chocolate and hazelnut mixture. Top with half the coffee ice cream, the remaining sponge fingers and the remaining coffee ice cream. Freeze overnight.
4 For the chocolate and hazelnut shards, melt the chocolate in a small bowl set over a pan of gently simmering water
(do not let the base of the bowl touch the water). Stir in the hazelnuts and immediately pour the mixture onto a piece of baking paper. Leave to set for 2 hrs, then break or cut into shards.
5 To serve, turn the terrine out onto a chilled platter and dust the top with cocoa powder. Scatter or press the chocolate and hazelnut shards into the top of the terrine and serve dusted with a little icing sugar.
Per serving ( based on 12 servings):
311 cals, 15g fat, 7g sat fat, 36g carbs