Ingredients Jump to Instructions ↓

  1. 125ml strong black coffee, cooled

  2. 60ml Kahlua (or other coffee liqueur)

  3. 60ml Marsala

  4. 200g savoiardi (sponge finger biscuits)

  5. 1 1/2 litres vanilla ice cream, softened

  6. 150g good quality dark chocolate, grated

Instructions Jump to Ingredients ↑

  1. Line a 20cm square baking tin with baking paper. How to line a square cake tins video Combine the coffee, Kahlua and Marsala in a bowl. One at a time, briefly dip half of the savoiardi into the coffee mix and use to line the base of the tin. Layer half of the ice cream on top and then sprinkle with half of the grated chocolate. Repeat these layers, then place in the freezer for 4 hrs or until frozen. About 30 mins before you will be ready to eat the tiramisu, transfer to the fridge to soften. Cut into squares to serve.


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