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Boudoir Tiramisu Ice Cream Cake

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INGREDIENTS:
  • 1 cup strong coffee, cooled
  • 250g (2 boxes) Cappuccino Boudoir biscuits
  • 2 litres vanilla ice cream, softened
  • 200g dark chocolate, grated
METHOD:
  1. Line 20cm square baking tin with baking paper.
  2. Place the coffee in a bowl and dip the biscuits into coffee mix and line base of tin.
  3. Layer a third of the ice-cream on top and then a third of the grated chocolate.
  4. Repeat layers and place in freezer for approx. 4 hours or overnight until frozen.


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Boudoir Tiramisu Ice Cream Cake

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Friday 3rd May 2024