The finger biscuits should be well soaked before layering. To make this dessert even more decadent, serve it with chocolate sauce
|Prep time||30 minutes|
|Freezing time||2-3 hours or until firm|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Line a 11cm x 22cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled.
Spoon the vanilla ice cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer.
Mix the syrup and (cooled) 1coffee together in a small bowl. Dip half the sponge finger biscuits in the coffee mixture and place on top of the vanilla ice cream.
Spoon the chocolate ice cream on top of the biscuits and, using a palette knife, spread into an even layer.
Dip the remaining biscuits in the coffee mixture and place on top of the chocolate ice cream. Freeze for a further 2-3 hours or until firm.
Carefully remove from the tin. Dust with the cocoa and serve immediately.