Tiramisu Ice Cream Layer Cake by Donna Hay

Sep 8, 20202 min read

Updated: Nov 6, 2020

For the month of October we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is a fabulous Tiramisu Ice-Cream Layer Cake by Australian food stylist, author and magazine editor Donna Hay.

Donna’s simple and style-driven approach is reflected in her 26 award-winning cookbooks. She has sold over six million copies worldwide, with the books translated into 10 languages and she was named one of the ‘Magnificent Seven’ cookbook authors at the international Gourmand Awards in January 2007.

Tiramisu Ice Cream Layer Cake

INGREDIENTS

500ML (1/2 Quart) STORE-BOUGHT VANILLA ICE-CREAM, SOFTENED
¼ CUP (60ML) COFFEE-FLAVOURED LIQUEUR
¼ CUP (60ML) STRONG ESPRESSO COFFEE, COOLED
12 SPONGE FINGER BISCUITS
500ML (1/2 Quart) STORE-BOUGHT COFFEE ICE-CREAM, SOFTENED
DUTCH COCOA, FOR DUSTING

METHOD

Line a 10cm x 21cm (4" x 8") loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer.
Mix the coffee liqueur and coffee together in a small bowl. Dip half of the sponge finger biscuits in the liqueur mixture and place on top of the vanilla ice-cream.
Spoon the coffee ice-cream on top of the biscuits and, using a palette knife, spread into an even layer. Dip the remaining biscuits in the coffee mixture and place on top of the coffee ice-cream.
Freeze for a further 2–3 hours or until firm. Carefully remove from the tin and dust with the cocoa to serve. Serves 6.