I love tiramisu and this version is not only perfect for the summer but a lot easier! Plus, if you don’t finish it in one sitting, it will keep in the freezer for another day.

1 packet or 24 savoiardi biscuits*

1 cup espresso coffee
1 cup Kahlua
1 litre vanilla ice cream
1½ cups cream, whipped
50g chocolate shavings

Line a 23cm x 13cm loaf tin with baking paper. Mix the coffee and Kahlua together. Dip half the savoiardi biscuits (one or two at a time) in the coffee mixture and place on the base of the loaf tin. Layer half the ice cream on top before dipping the remaining savoiardi biscuits in the coffee and layering over the ice cream. Finish with remaining ice cream, cover and freeze overnight.

Just before serving, remove from the tin, and top with whipped cream and chocolate shavings.

*Pick these up at good food stores like Vetro Hamilton, La Cave or Red Kitchen, Te Awamutu where I even found a chocolate variety!

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