Note: in addition to the preparation time listed above, you will also need time to freeze your tiramisu overnight.
Ingredients
1L vanilla ice-cream
23 sponge finger biscuits
1 cup frozen raspberries, plus extra fresh raspberries, to serve
1L coffee ice-cream
300ml thickened cream
15g pkt freeze-dried strawberries (we used Frisp Strawberry Crisps)
White chocolate curls and cocoa
CHOCOLATE SYRUP
3/4 cup boiling water
1 Tbsp cocoa powder
2 Tbsp Marsala
Method
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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).
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Meanwhile, for Chocolate syrup combine boiling water, cocoa and Marsala in a shallow bowl.
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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.
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Stand coffee ice-cream at room temperature for 10 minutes to soften (do not melt).
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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.
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Using electric mixer, beat cream until firm peaks form. Spoon cream into piping bag fitted with 1.5cm plain nozzle.
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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.