Ingredients
- groundnut oil
- chocolate swiss roll or roulade 2 small or 1 large one
- Marsala 3 tbsp
- mascarpone 250g tub
- sweetened condensed milk 200ml
- double cream 150ml
- vanilla extract 1 tsp
- instant coffee 1 tbsp, diluted in 1 tbsp boiling water and cooled
- Tia Maria or Kahlua 1 tbsp
Method
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Step 1
Lightly oil a 1 litre plastic pudding bowl and line with a double layer of clingfilm. Cut the roulade into 2cm thick slices and use to line the bowl (keep the extra slices for the bottom). Squash the slices together quite snugly and use extra cake to fill in any gaps. Drizzle over 2 tbsp of the marsala.
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Step 2
Beat the mascarpone until smooth then beat in the condensed milk and the cream until thickened. Divide the mix between 2 bowls. Mix the coffee and coffee liqueur into one bowl and the rest of marsala and vanilla extract into the other bowl.
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Step 3
Spoon the vanilla mix into the cavity and level then put in the freezer until almost frozen (about 2 hours). Take out and add the coffee mix. Freeze until firm then fill the gap with any extra slices of cake. Freeze until needed.
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Step 4
Take out of the freezer for 30 minutes to soften before serving. Tip out onto a serving dish, take off the clingfilm and cut into slices to serve.
Nutritional Information
- Kcals 509
- Fat 26.2g
- Carbs 56.4g
- Protein 7.7g
- Salt 0.7g
