2 cups vanilla bean ice cream
¾ cup freshly brewed strong espresso coffee
2 tablespoons caster sugar
1/3 cup coffee liqueur
½ cup cream
2 tablespoons condensed milk
150 grams dark chocolate, finely chopped
200 grams biscotti
good quality cocoa for dusting
6 x ¾ cup capacity freezer-proof glasses
Remove the ice cream from the freezer and leave to soften.
Dissolve the caster sugar in the hot coffee, add the liqueur and cool.
Ganache: Heat the cream and condensed milk to just below boiling point then remove from the heat. Add the chocolate and whisk until smooth. Set aside to cool.
To assemble: Put the biscotti in a plastic bag and bash with a rolling pin to make small crumbs but leaving them with a little texture. Tip into a shallow dish and pour over the cold coffee, stirring until the biscotti have absorbed all the liquid.
Put a 1 cm layer of ganache in the base of each glass then top with 2 cm of ice cream. Place in the freezer until firm. Divide the biscotti mixture between the glasses, lightly packing it down evenly. Top with the remaining ganache and spread evenly with the back of a teaspoon making sure there are no gaps where the ice cream can drip through. Fill each glass to the rim with ice-cream and carefully return to the freezer until frozen.
To serve: Remove the tiramisu from the freezer 10 minutes before serving and dust the tops with cocoa.
Cook’s tips: Dissolve 2 tablespoons instant espresso granules in ¾ cup boiling water if you don’t have access to a coffee machine.
We placed a small cardboard, cut-out Christmas tree decoration over the top of each glass. Dust thickly with cocoa and carefully lift off the decoration.
As an alternative to cocoa, top the tiramisu with either grated dark or white chocolate or fresh raspberries.