Tiramisu Ice Cream Cake. New Music From Ajay Mathur.

That made me laugh and think of my mother-in-law who uses LOL as ‘lots of love’ like in this text. (NOT from her!!).

I have lots of love for chocolate covered coffee or espresso beans. I’m also a big tiramisu fan. And I really like ice cream.

Given all of that information, it was a no-brainer that I was going to try this recipe.

The simple vanilla ice cream pie reaches tiramisu status with its coffee-liqueur soaked ladyfinger crust. A coffee sauce laced with maple syrup and the crunchy topping of chocolate beans are the finishing touches.

Tiramisu Ice Cream Cake

Ingredients:

16 crisp Italian ladyfingers (savoiardi)
1/4 cup coffee liqueur
2 quarts vanilla ice cream, softened
2 tablespoons chocolate-covered coffee beans, chopped, plus extra to serve
Coffee Sauce (recipe follows)

Directions:

1. Trim about 7 of the ladyfingers to fit the base of a greased 8 or 9-inch pie plate. Halve the remaining ladyfingers and use them to line the sides of the pie plate.

2. Brush the ladyfingers with the liqueur and freeze for 15 minutes until firm.

3. Place the ice cream in the bowl of an electric mixer and beat on low speed for 1 minute. Spoon into the prepared pie plate. Freeze for 6 hours or until frozen.

4. When ready to serve, drizzle pie with the coffee sauce and sprinkle with the coffee beans. Scatter additional coffee beans around sliced cake, if you like. (Yes!)

Serves 8

Coffee Sauce

Ingredients:

1/4 cup espresso
2 tablespoons coffee liqueur
1/2 cup maple syrup

Directions:

1. Place all ingredients in a small saucepan over high heat. Bring to a boil and cook for 5 minutes until slightly thickened.

2. Refrigerate sauce to cool completely.

Recipes slightly adapted from Donna Hay