TIRAMISU ICE CREAM CAKE

Serves 6

Preparation: 15 min

Cooking: 3 min

Chilling: 3 hours

• 250 ml (1 c) black coffee

• 60 ml (¼ c) brandy

• 38 sponge finger biscuits

• 3 eggs, separated

• 60 ml (¼ c) castor sugar

• 40 ml (8 t) warm water

• 2,5 ml (½ t) vanilla essence

• 250 g mascarpone cheese

• 60 g dark chocolate, grated

• 60 ml (¼ c) cocoa

Lightly grease a 20 cm cake tin.

1 Pour the coffee and brandy into a small dish. Dip the finger biscuits one by one into the coffee mixture and stand the biscuits upright around the sides of the cake tin.

2 Place the egg yolks, castor sugar, water and vanilla essence in a mixing bowl. Beat the mixture until pale and thick. Gently fold in the mascarpone cheese.

3 In another heatproof bowl over a pot of gently simmering water, whisk the egg whites until stiff peaks form and fold into the mascarpone mixture. Spoon a third of the mixture into the cake tin. Dip a few of the biscuits into the coffee mixture and place a single layer of biscuits on top of the mixture. Sprinkle over half of the chocolate. Repeat the layers until all the ingredients are used, ending with a layer of fingers.

4 Cover with clingfilm and freeze for 3 hours or overnight. Turn onto a serving plate and sprinkle over the cocoa. Serve immediately.

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