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As seen in Adelady magazine, issue 2. 

Easy as ABC, this decadent dessert will knock the socks off your dinner party guests.

Image credit :: Naomi Giatas 

Time :: 25 minutes + freezing time
Serves :: 6


70ml strong espresso coffee, cooled to room temperature

50ml Marsala (fortified wine)

5 Golden North Giant Twins Real Iced Coffee

2L Golden North Simply Indulge Chocolate, softened

2L Golden North Simply Indulge Café Cino, softened

12 sponge finger biscuits

Dutch cocoa, for dusting


  • Line a 30cm x 10cm loaf tin with non-stick baking paper.
  • Mix coffee and marsala together in a shallow dish. Set aside.
  • Cut Giant Twins to loaf tin size, and place in the bottom of the tin.
  • Spoon chocolate ice cream onto the top of the Giant Twins, and use a palette knife to spread into an even layer. Place in freezer for 10–20 minutes or until firm.
  • Spoon the Cino ice cream on top of the previous layer, using a clean palette knife to spread into an even layer. Return to freezer for 20 minutes or until firm.
  • Dip the sponge finger biscuits into the marsala mixture and place on top of the Cino layer. Freeze for a further 3–4 hours, or until firm.
  • To serve, carefully remove from the tin and dust with cocoa.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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