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Tiramisu ripple ice-cream loaf recipe
Tiramisu ripple ice-cream loaf recipe
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Prep Time:
420 minutes
Cook Time:
5 minutes
Total Time:
425 minutes
Prepare ahead: Freeze choc-coffee fudge ice-cream cake up to 1 month. Decorate with whipped cream and chocolate curls just before serving. Simple prep in under an hour for a show-stopping dessert!
Ingredients:
  • 250ml (1 cup) espresso, chilled
  • 40.00 gm caster sugar
  • 2L vanilla ice-cream, softened slightly
  • 15 savoiardi (sponge finger biscuits)
  • 100g dark chocolate, melted
  • 150ml thickened cream
  • Dollar Sweets Gold Lustre edible glitter, to decorate
  • Gold star sprinkles, to decorate
  • 60ml (1/4 cup) espresso
  • 53.60 gm golden syrup
  • 250g dark chocolate, chopped
  • 60g (1/3 cup, firmly packed) brown sugar
Instructions:
  • Cover a 10 x 20cm loaf pan with 2 sheets of plastic wrap, making sure to leave extra hanging on the sides. Freeze the pan to chill.
  • Combine the espresso and sugar in a shallow bowl, stirring until the sugar dissolves completely.
  • In a saucepan over medium heat, combine all sauce ingredients and stir until the chocolate melts. Allow the sauce to cool completely before using.
  • Spread one-third of the ice-cream over the bottom of the prepared pan. Dip 1 biscuit in the coffee blend, ensuring it is coated. Let the excess drip off. Lay the biscuit lengthways at the bottom of the pan. Repeat with 4 more biscuits to cover the bottom. Drizzle one-third of the fudge sauce over the biscuits. Repeat layering 2 more times with the remaining ice-cream, biscuits, coffee mixture, and sauce (keeping any extra sauce aside). Cover the loaf with plastic wrap hanging over the edges. Freeze for 6 hours or overnight until set.
  • Place a sheet of baking paper on a work surface and evenly spread the chocolate into a long, thin strip. Gently drape the paper, with the chocolate facing up, over a rolling pin. Allow it to set for 15 minutes before breaking it into large pieces as desired. Enjoy!
  • Chill a serving platter in the freezer for 10 minutes. Invert the loaf onto the chilled platter and place it back in the freezer.
  • Beat cream in a bowl using electric beaters until firm peaks form. Spoon over loaf. Garnish with chocolate curls, glitter, and stars. Serve with extra fudge sauce on the side.

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