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
Ingredients
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
Method
- 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.
