INGREDIENTS ½ CUP (110G/4 OZ) CASTER (SUPERFINE) SUGAR 8 CAPSULES (320ML) HOT NESPRESSO IL CAFFÈ ESPRESSO COFFEE+ (or 4 tablespoon of viet coffee) 18 SAVOIARDI BISCUITS 3 LITRES (102 FL OZ) VANILLA ICE-CREAM ¼ CUP (60ML/2 FL OZ) BRANDY 1 CUP (250ML/8½ FL OZ) THICKENED CREAM ½ CUP (125ML/4¼ FL OZ) MASCARPONE 1 TEASPOON VANILLA EXTRACT
METHOD Line a 10cm x 25cm (4 inch x 10 inch) (base measure) loaf tin with 2 sheets of non-stick baking paper, allowing paper to overhang the ends of the tin.
Stir the sugar into the coffee until the sugar dissolves. Pour half the mixture (reserve remaining sweetened coffee) into a non-stick frying pan over low heat. Very gently simmer for 10–12 minutes or until reduced to a thick syrup (for drizzling)++. Set aside to cool. (thd did this in 20mins)
Place the ice-cream and brandy in the large bowl of an electric mixer and beat for 1–2 minutes or until softened and combined.
Dip the biscuits into the reserved sweetened coffee for about 3 seconds, then place 6 of the soaked biscuits into the prepared tin. Top with one-third of the ice-cream mixture. Continue layering with the soaked biscuits and ice-cream mixture, finishing with a layer of the ice-cream mixture. Cover and freeze for at least 6 hours or overnight.
Place the cream, mascarpone and vanilla in a bowl and using an electric mixer or whisk to whisk until soft peaks form.
When ready to serve, invert the frozen tiramisu onto a serving dish, cover the tin with a warm cloth, then hold overhanging paper to easily remove the cake from the tin. Remove paper. Dollop with the cream mixture, drizzle with the coffee syrup and serve immediately. Serves 8–10
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Tiramisu Ice-Cream Cake by Donna Hay
INGREDIENTS
½ CUP (110G/4 OZ) CASTER (SUPERFINE) SUGAR
8 CAPSULES (320ML) HOT NESPRESSO IL CAFFÈ ESPRESSO COFFEE+ (or 4 tablespoon of viet coffee)
18 SAVOIARDI BISCUITS
3 LITRES (102 FL OZ) VANILLA ICE-CREAM
¼ CUP (60ML/2 FL OZ) BRANDY
1 CUP (250ML/8½ FL OZ) THICKENED CREAM
½ CUP (125ML/4¼ FL OZ) MASCARPONE
1 TEASPOON VANILLA EXTRACT
METHOD
Line a 10cm x 25cm (4 inch x 10 inch) (base measure) loaf tin with 2 sheets of non-stick baking paper, allowing paper to overhang the ends of the tin.
Stir the sugar into the coffee until the sugar dissolves. Pour half the mixture (reserve remaining sweetened coffee) into a non-stick frying pan over low heat. Very gently simmer for 10–12 minutes or until reduced to a thick syrup (for drizzling)++. Set aside to cool. (thd did this in 20mins)
Place the ice-cream and brandy in the large bowl of an electric mixer and beat for 1–2 minutes or until softened and combined.
Dip the biscuits into the reserved sweetened coffee for about 3 seconds, then place 6 of the soaked biscuits into the prepared tin. Top with one-third of the ice-cream mixture. Continue layering with the soaked biscuits and ice-cream mixture, finishing with a layer of the ice-cream mixture. Cover and freeze for at least 6 hours or overnight.
Place the cream, mascarpone and vanilla in a bowl and using an electric mixer or whisk to whisk until soft peaks form.
When ready to serve, invert the frozen tiramisu onto a serving dish, cover the tin with a warm cloth, then hold overhanging paper to easily remove the cake from the tin. Remove paper. Dollop with the cream mixture, drizzle with the coffee syrup and serve immediately. Serves 8–10