Bill Granger’s tiramisu cake is one of those impressive desserts that really is a bit of a cheat. Perfect for dinner parties!
- 125ml strong black coffee, cooled
- 60ml Kahlua (or other coffee liqueur)
- 60ml Marsala
- 200g savoiardi (sponge finger biscuits)
- 1.5 litres vanilla ice cream, softened
- 150g good quality dark chocolate, grated
Line a 20cm square baking tin with baking paper. How to line a square cake tins video
Combine the coffee, Kahlua and Marsala in a bowl.
One at a time, briefly dip half of the savoiardi into the coffee mix and use to line the base of the tin.
Layer half of the ice cream on top and then sprinkle with half of the grated chocolate. Repeat these layers, then place in the freezer for 4 hrs or until frozen.
About 30 mins before you will be ready to eat the tiramisu, transfer to the fridge to soften. Cut into squares to serve.
Top tip for making Bill Granger’s tiramisu ice cream cake
Bill says, 'Just make sure that you let it sit in the fridge while you're having dinner - to soften enough for the ice cream to be luscious and the cake easy to cut.'