Iced choca-mocha terrine

Iced choca-mocha terrine

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(1 ratings)


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Cooking time

Prep: 30 mins Cook: 5 mins plus freezing

Skill level



Serves 8

This striking dessert is based on a classic tiramisu, but uses chocolate mini rolls as sponges, and is set in an ice cream loaf to be served in slices

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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  • sunflower oil, for greasing
  • 1 tbsp instant coffee
  • 150g golden caster sugar
  • 4 tbsp coffee liqueur (optional)
  • 200ml double cream
  • 250g mascarpone
  • 15 chocolate mini rolls, 12 halved down the middle, 3 left whole
  • cocoa powder, for dusting

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  1. Grease a 900g loaf tin with oil and line with a double layer of cling film. Put the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar has dissolved, remove the syrup from the heat. Add the coffee liqueur and set aside to cool.
  2. Whisk the double cream until it just holds its shape. Fold through the mascarpone, and then the coffee syrup. To assemble the terrine, press half the halved mini rolls into the tin, cut-side down, trimming them to fit. Tip half the cream into the terrine, then line the whole mini rolls down the middle. Top with the rest of the coffee cream and press the other half of the cut mini rolls into the cream, cut-side up. Wrap with the cling film and press down gently to push the top layer of rolls into the cream, then freeze.
  3. Before serving, remove the terrine from the freezer and place in the fridge for 1 hr, then turn out onto a chilled serving dish. Dust heavily with cocoa powder before cutting into slices.

Recipe from Good Food magazine, December 2013

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Hawie's picture

I also used the all chocolate rolls as it was all I could find. They are incredibly sweet but actually not so bad as part of this dessert. I forgot to take it out of the freezer soon enough and so also had problems with slicing - classic time where it's essential to take it out in good time... into the fridge for slow and even thawing. It was an easy and fun recipe for my son to make on his own and he was very pleased with himself. We did end up beating in the mascarpone too as it went lumpy but it was fine.

whensdinner's picture
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This was SO delicious. Had it on Christmas eve. Love that you can completely make it ahead and put any uneaten back in the freezer. Will be making this again, often. I did have 2 problems with it though. Firstly folding the mascarpone into the cream was difficult. I did beat the mascarpone first to try and soften it but next time I would mix a bit of the coffee syrup in first to make it much looser. When all added it went very lumpy and I had to beat it a while to get it smooth. This probably knocked a lot of air out of the cream. Secondly my (all chocolate) mini rolls wouldn't stay on the bottom and all floated up to the top. I'm hoping this is because I had made the cream mixture thinner by beating it so much as otherwise I'm not sure how they got it so neat in the picture.

katycooks's picture

Okay, back with the rating as promised. It tasted really nice, and my guests loved it, but I found it impossible to cut it into neat slices. The outside edges of the cream base melted really quickly while the chocolate rolls stayed very firm. .

katycooks's picture

I wanted to do a make-ahead dessert for Christmas day and decided on this. As I was making it, I was convinced it wouldn't all fit into the loaf tin - but it did. I used some Baileys instead of the coffee liqueur, and I used the all chocolate version of the mini rolls as I don't particularly like the white filling version. I also used some very strong fresh coffee instead of the instant. Anyway, it all came together very easily and was a breeze to do. The filling mixture tasted terrific, so all being well it will make a pretty tasty dessert and I will come back and rate it once it has been eaten.

windylindy123's picture

Very easy to make, looks very impressive and totally delicious. I left out the liqueur but used espressos instead of the instant coffee and water. Will definitely make again before Christmas!