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Tiramisu ice-cream loaf with hot fudge sauce
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Prep Time:
455 minutes
Cook Time:
60 minutes
Total Time:
515 minutes
Create a showstopping ice cream dessert using your freezer.
Ingredients:
  • 370g packet moist chocolate cake mix
  • 20.00 ml instant espresso coffee powder
  • 20.00 gm boiling water
  • 40.00 ml marsala
  • 1.8 litres creme brulee ice-cream, softened
  • 125.00 ml dry-roasted hazelnuts, chopped
  • 252.50 gm thickened cream, whipped
  • Chocolate curls, to decorate
  • Fresh raspberries, to decorate
  • Extra roasted hazelnuts, to decorate
  • 200g dark chocolate, chopped
  • 166.65 gm pure cream
Instructions:
  • Preheat your oven to 160°C (140°C fan-forced). Grease a 9cm-deep, 11.5cm x 20cm loaf pan and line the base and sides with baking paper, leaving a 2cm overhang.
  • Prepare and bake the cake according to the instructions on the packet. Once the batter is ready, pour it into a pan and bake for 55 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
  • Prepare your loaf pan by washing and drying it thoroughly, then greasing it. Line both the base and sides of the pan with baking paper, making sure to leave a 5cm overhang. Use a serrated knife to even out the top of the cake, then delicately slice the cake horizontally into three even layers.
  • In a heatproof jug, combine coffee, boiling water, and marsala. Stir until the coffee is dissolved. Let it sit for 10 minutes. In a bowl, mix ice cream with hazelnuts until combined (ice cream should be soft, not melted).
  • - Start by placing the cake base in a pan and brushing it with one-third of the coffee mixture. - Spread half of the ice-cream mixture over the cake to create a smooth surface. - Place the middle cake layer on top and brush it with half of the remaining coffee mixture. - Spoon the remaining ice-cream mixture over the cake and smooth it out. - Finish by placing the cake top on top and brushing it with the rest of the coffee mixture. - Cover the pan with plastic wrap and foil, then freeze it overnight.
  • Prepare delectable hot fudge sauce: Combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes until silky, stirring every 30 seconds with a metal spoon.
  • Allow the loaf to sit at room temperature for 5 minutes. Invert onto a plate, top with a generous dollop of whipped cream, and garnish with chocolate curls, raspberries, and hazelnuts. Serve alongside warm fudge sauce.

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