Green-and-gold tiramisu ice-cream cake with sugar shards
Easy
Serves 6 to 8
Preparation time: 30 minutes plus overnight freezing time
Cooking time: 5 minutes
Ingredients:
- Woolworths mint with dark chocolate chip ice cream, 2 liters
- Green food coloring, optional
- Woolworths Madeira loaf cake 260 g, sliced OR Boudoir biscuits 1 x 200 g packet
- 1 cup strong black coffee
- 3 T Kahlua (optional)
- Sugar, 200 g
- Woolworths toffee dessert sauce, for drizzling
- Woolworths edible gold leaf, to decorate
Method:
- Soften the ice cream slightly using a spoon and mix with a dash of green food colouring to your preference. Line a 33 x 10 cm loaf tin with clingwrap and spoon in the ice cream. Spread evenly. Place in the freezer.
- If using the Madeira cake, slice and remove the crusts, or use the finger biscuits. Dip each piece of cake or each biscuit into the coffee, then into the Kahlua.
- Arrange the cake or biscuits on top of the ice cream and push them in gently to submerge slightly. Freeze overnight.
- To make the sugar shards, heat the sugar in a pan over a medium heat until caramelised. Swirl the pan to evenly melt the sugar. Once the sugar is light golden in colour, pour onto a silicone baking mat and allow to cool completely and set. When cooled, break into shards. This must be made a hour or two before serving. Be very careful when working with hot sugar as it can burn you very easily.
- Remove the ice cream cake from the tin and remove the clingwrap. Decorate with the sugar shards and gold leaf and drizzle over the toffee sauce. Slice with a warm knife to serve.