Use two types of store-bought ice-cream to make this dreamy dessert ahead of time for when coffee-lovers drop in. It’s easy peasy!
Not feeling ice cream with your tiramisu? Try out our classic tiramisu recipe for the quintessential Italian dolce.
Note: in addition to the preparation time listed above, you will also need time to freeze your tiramisu overnight.
Ingredients
Method
Grease a 9D x 11.5W x 20cmL loaf pan. Line base and sides with baking paper, extend paper 5cm above all edges. Stand vanilla ice-cream at room temperature for 10 minutes to soften (do not melt).
Meanwhile, for Chocolate syrup combine boiling water, cocoa and Marsala in a shallow bowl.
One at a time, dip 6 of the biscuits in syrup, arrange in a row over base of prepared pan. Fold raspberries through vanilla ice-cream, then spread over biscuits and level.
Dip 7 of the remaining biscuits in syrup, arrange in a row over the ice-cream, press gently to secure. Cover. Freeze for 3 hours.
Stand coffee ice-cream at room temperature for 10 minutes to soften (do not melt).
Spoon coffee ice-cream over biscuit layer, spread gently to cover. Dip remaining biscuits in remaining syrup. Arrange in row over ice-cream, pressing gently into ice-cream to create a flat top.Freeze overnight or until firm.
Using electric mixer, beat cream until firm peaks form. Spoon cream into piping bag fitted with 1.5cm plain nozzle.
Carefully turn ice-cream onto a serving plate, pipe cream on top. Return to freezer for 1 hour to set.
Crush freeze-dried strawberries. Decorate with curls, crushed strawberries, fresh raspberries and dust with cocoa.
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