½ cup (500ml) espresso- ¼ cup (60ml) coffee liqueur
- 17cm store-bought sponge cake
- 500 ml espresso ice-cream
- 100g dark chocolate, chopped
- ⅓ cup (80ml) pouring (single) cream
Line 2 x 1½ cup-capacity (375ml), 6cm-high x 9cm-round cake tins with plastic wrap. Place the coffee and liqueur in a bowl and mix to combine. Slice the cake into 3 layers. Use a 9cm-round cookie cutter to cut 2 rounds from each layer. Dip a round into the coffee mixture, place in the bottom of the tin and top with ¼ cup ice-cream. Repeat with the remaining ingredients, finishing with a round of cake. Cover with plastic wrap and freeze for 1 hour.
Place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Allow to cool for 10 minutes or until slightly thickened. Remove the tiramisù from the tins, place on a baking tray, spoon over the chocolate and place in the freezer to set. Share 1 between 2. Serves 4.
