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How to make Tiramisu ice cream loaf with hot fudge sauce

Yield = 12
Prep time: 7:35
Cook time: 1:00
Total time: 8:35

Ingredients

  • 370g packet moist chocolate cake mix
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon boiling water
  • 2 tablespoons marsala
  • 1.8 litres Peters Light and Creamy creme brulee ice-cream, softened
  • 1/2 cup dry-roasted hazelnuts, chopped
  • 1 cup thickened cream, whipped
  • Chocolate curls, to decorate
  • Fresh raspberries, to decorate
  • Extra roasted hazelnuts, to decorate

Hot fudge sauce

  • 200g dark chocolate, chopped
  • 2/3 cup pure cream

Method

  • Step 1 Preheat oven to 160°C/140°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing paper to extend 2cm above edges of pan.
  • Step 2 Make cake following packet directions. Pour batter into pan. Bake for 55 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
  • Step 3 Wash and dry loaf pan. Grease pan. Line base and sides with baking paper, allowing paper to extend 5cm above edges. Using a serrated knife, level cake top. Carefully cut cake horizontally into thirds.
  • Step 4 Place coffee, boiling water and marsala in a heatproof jug. Stir to dissolve coffee. Set aside for 10 minutes. Place ice-cream in a bowl. Add hazelnuts. Stir to combine (ice-cream should be soft, not melted).
  • Step 5 Place cake base in pan. Brush with 1/3 coffee mixture. Spoon half ice-cream mixture over cake. Smooth surface. Top with middle cake layer. Brush with half remaining coffee mixture. Spoon remaining ice-cream over cake. Smooth. Top with cake top. Brush with remaining coffee mixture. Cover with plastic wrap, then foil. Freeze overnight.
  • Step 6 Make hot fudge sauce: Place chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until smooth, stirring every 30 seconds with a metal spoon.
  • Step 7 Just before serving, stand loaf at room temperature for 5 minutes. Turn onto plate. Dollop with whipped cream. Decorate with chocolate curls, raspberries and hazelnuts. Serve with hot fudge sauce.