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.
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.
