Name: Tiramisu loaf
Prep time: 20 min
Total time: 20 min
Yield: 8-10 servings
Cuisine: Coffee Shop
Ingredients: 125 ml water boiled; 30 ml instant coffee; 1,5 l instant coffee; 60 ml cream liqueur; 100 g boudoir biscuits; 30 ml cocoa powder; 50 g brazil nuts chopped

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Ingredients (7)

125 ml	water — boiled
30 ml	instant coffee
1,5 l	instant coffee
60 ml	cream liqueur
100 g	boudoir biscuits
30 ml	cocoa powder
50 g	brazil nuts — chopped

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Method:

Line a 22 x 10cm loaf tin
with a double layer of clingfilm, leaving enough
hanging over the sides to
wrap over the top. Or use
a silicone loaf pan.

1. Mix the water and coffee in a shallow bowl.

2. Mix the ice cream and
liqueur in another bowl.

3. Dip both sides of the
finger biscuits into the
coffee mixture, one at
a time and pack a layer
in the bottom of the
loaf tin.

4. Spoon half the ice
cream mixture on top.

5. Add another layer of
finger biscuits and spoon the remaining
ice cream on top.
Smooth the top with
a palette knife. Wrap
the clingfilm over the
top and freeze for
6 hours or preferably
overnight.

6. Remove from the
freezer, unmould the
loaf and remove the
clingfilm. Transfer,
right side up, to a
serving tray.

7. Sift the cocoa powder
over and sprinkle the
nuts on top. Slice and
serve.