This is just a quick post because I wanted to fancify my already delicious stash of Peters Overload ice cream. I found a suitably decorative (but simple) idea in an old issue of Donna Hay mag, and a couple of hours later was able to unmould this posh-looking dessert to a small but appreciative audience, ie. me and him
There aren't many step-by-step photos of the process here because I had a .. um... 'accident' with my bottle of Kahlua during the preparation - I knocked it over and a third.of the bottle quickly trickled/poured down the countertop and cupboards. It's times like these you need a stiff drink. And a kitchen elf to do the cleaning up.
By the way, don't forget to enter the chunktastic Peters Overload ice cream kit giveaway. You could win your own stash of ice cream and impress your guests with even less effort than this. Enter here!
1 litre (1 3/4 pints) ice cream
1/2 cup coffee-flavoured liqueur, eg. Kahlua
10 sponge finger biscuits (Savoiardi)
1 cup raspberries, fresh or frozen
1. Line a small loaf tin with baking paper leaving enough paper to hang over the edges of the tin. Dip the sponge fingers in the coffee liqueur and place half the biscuits in the base of the tin.
2. Layer with half the ice cream and the remaining biscuits.
3. Then add a layer of raspberries and the remaining ice cream.
4. Place in the freezer for 3-4 hours or until firm. Use the baking paper to lift the tiramisu out of the tin. Cut into slices to serve.
Recipe adapted from Donna Hay magazine (Nov/Dec 2005)
I got as far as photographing the savoiardi in the tin before I knocked over the liqueur and had to scramble for the paper towels and cleaning spray (not used in this recipe).
I used Peters Overload ice cream in Rolo flavour for the tiramisu - it has amazing chunks of Rolo chocolate and caramel swizzled through the ice cream.
Just unmould the tiramisu after freezing for a couple of hours ...
Then slice and serve. The ice cream, berries and marinated sponge fingers are a knockout combination.