Tiramisu ice-cream cake

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
2. Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
3. Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
4. Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.

Per serving

578 kcalories, protein 4g, carbohydrate 48g, fat 40 g, saturated fat 24g, fibre 1g, sugar 41g, salt 0.21 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/4613/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 x 250g tubs mascarpone
• 115g caster sugar
• 6 tbsp marsala
• 50g dark chocolate , chopped
• 142ml tub double cream , lightly whipped
• 5 tbsp fresh ground coffee
• 85g caster sugar
• 3 tbsp brandy
• 200g bag Italian sponge fingers , we used Savoiardi Boudoir biscuits

TO SERVE

• cocoa , for dusting
• 142ml tub double cream , lightly whipped
• chocolate shavings or curls

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preparation and cooking times

Prep 35 mins

Ingredients

• 2 x 250g tubs mascarpone
• 115g caster sugar
• 6 tbsp marsala
• 50g dark chocolate , chopped
• 142ml tub double cream , lightly whipped
• 5 tbsp fresh ground coffee
• 85g caster sugar
• 3 tbsp brandy
• 200g bag Italian sponge fingers , we used Savoiardi Boudoir biscuits

TO SERVE

• cocoa , for dusting
• 142ml tub double cream , lightly whipped
• chocolate shavings or curls

Per serving

578 kcalories, protein 4g, carbohydrate 48g, fat 40 g, saturated fat 24g, fibre 1g, sugar 41g, salt 0.21 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk