Boozy tiramisu bombe
Everyone loves a boozy, coffee-flavoured Italian tiramisu and this is a great easy version, made with shop-bought sponge cake and without raw eggs and shaped like an ice cream bombe
- groundnut oil
- 2 small or 1 large one chocolate swiss roll or roulade
- 3 tbsp Marsala
- 250g tub mascarpone
- 200ml sweetened condensed milk
- 150ml double cream
- 1 tsp vanilla extract
- 1 tbsp instant coffeediluted in 1 tbsp boiling water and cooled
- 1 tbsp Tia Maria or Kahlua
Nutrition: per serving
- kcal509
- fat26.2g
- carbs56.4g
- protein7.7g
- salt0.7g
Method
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.
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.
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.
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.
