Tiramisu ice-cream cake
Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncove
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Ice-cream scoop
- Offset spatula
- Cake pan
- Chef's knife
- Saucepan
- Mixing bowl
- Pitcher
- Cutting board
- Parchment paper
- Aluminum foil
- Baking sheet
- Spoon
- Plate
- Ribbon
- Airtight container
- Kitchen towel
- Stove
- Microwave
- Refrigerator
- Freezer
Ingredients
- 1 tablespoon instant coffee granules
- 1/3 cup (80ml) boiling water
- 1/2 cup (125ml) coffee-flavoured liqueur
- 250 grams (8 ounces) sponge finger biscuits (savoiardi)
- 1 litre (4 cups) coffee-flavoured ice-cream
- 1 litre (4 cups) vanilla ice-cream ribbon, to decorate
- 1 cup (250ml) thickened (heavy) cream
- 200 grams (6½ ounces) dark chocolate, chopped finely
- 375 grams (12 ounces) milk chocolate melts
- 100 grams (3 ounces) milk chocolate melts
- 100 grams (3 ounces) dark chocolate melts
- 100 grams (3 ounces) white chocolate melts
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