Tiramisu Ice Cream Cake

I'm a big, big fan of both tiramisu and ice cream so, for me, this cake is pure indulgence. It's fairly straightforward to make but looks incredible. Just be sure you cut the savoiardi layers accurately and chill the cake properly, so it all holds together.

Serves 8-10

Ingredients

Savoiardi layer

70g plain flour

20g semolina

2 medium eggs, separated

100g caster sugar

1 tsp vanilla bean paste

1-2 tbsp icing sugar

Coffee soak

100ml strong coffee

15g caster sugar

30ml Marsala wine (optional)

To assemble

2 x 480ml tubs of vanilla ice cream, softened in the fridge for 30 minutes until spreadable

120g mascarpone

½ tsp vanilla extract

30g cocoa powder

Method

1. For the savoiardi layer, heat your oven to 180°C/160°C Fan/Gas 4. Grease a shallow baking tray, about 40 × 27cm, and line with baking paper. Sift the flour and semolina together and set aside.

   
   

2. Using a stand mixer fitted with the whisk attachment, whisk the egg whites to soft peaks. Add 30g of the caster sugar and continue to whisk until you have a thick, glossy meringue.

   
   

3. In another bowl, using a hand-held electric whisk, beat the egg yolks, remaining caster sugar and vanilla paste together until pale and thickened. Using a spatula, carefully fold this through the meringue, then add the flour and semolina mix and fold in very gently.

   
   

4. Carefully pour the mixture onto the prepared baking tray and gently spread out evenly. Sift the icing sugar evenly all over the surface and bake in the oven for 18-20 minutes. Leave in the tray for 5 minutes then carefully turn out onto a wire rack and leave to cool.

   
   

5. To assemble, line a 1kg (or 2lb) loaf tin with cling film as neatly as you can, leaving enough overhanging the edges to cover the top. For the coffee soak, heat the ingredients together in a pan until the sugar is dissolved, then take off the heat and leave to cool.

   
   

6. Transfer the savoiardi to a board and cut into 3 rectangles, one to line the base of your tin, one to fit the top and one for the middle; these must fit tightly, so if your tin is wider at the top take this into account.

   
   

7. Dip a third of the savoiardi into the coffee soak for 1-2 seconds on each side, then arrange in a layer in the loaf tin. Spoon on half of the ice cream and spread to an even layer. Repeat these layers, then finish with a final layer of soaked savoiardi. Fold the overhanging cling film over the top and place in the freezer for at least an hour.

   
   

8. When you are ready to serve, lightly whip the mascarpone with the vanilla extract until soft peaks form. Uncover the pudding and invert a serving plate over it. Holding the plate and loaf tin tightly together, turn them upside down to unmould the ice cream cake onto the plate. Remove the cling film. Pipe mascarpone all over the top and finish with a generous dusting of cocoa. Cut into slices and serve straight away.

Find more recipes like this in my book Celebrate. Available in the books section.