Thursday, September 02, 2010

Libby's Tiramisu Ice-cream

2 tablespoons instant coffee powder
1/3 cup boiling water
2 tablespoons coffee flavoured liqueur (Kahlua or Tia Maria)
1 x 600ml carton thickened cream
1 x 395g sweetened condensed milk
¼ cup milk
10 sponge finger biscuits
50g dark chocolate, grated

Line a deep 20cm round cake pan with plastic wrap, extending plastic 5cm above edge of pan
Dissolve coffee in water, add liqueur, cool.
Beat cream and condensed milk in a small bowl with an electric mixer until soft peaks form.
Add half of the coffee mixture and beat until combined with cream & condensed milk.
Pour half that mixture into prepared pan.
Combine the remaining coffee mixture with the milk.
Dip the sponge biscuits (one by one) into this mixture and arrange them in a single layer on top of the cream.
Top with remaining cream mixture.
Sprinkle evenly with chocolate.
Cover, freeze for several hours or overnight.

Serve with fruit.

The Story behind the recipe

We lived in a very social neighbourhood during our Brisbane years. Libby & Stan were near neighbours, and along with Dianne & Garry, we’d have these delicious get-togethers. One night, Libby produced this wonderful but simple dessert with stewed strawberries.

The rest is Blue Book history!



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