TIRAMISU ICE CREAM TERRINE

Preparation Method :

• Place the custard, mascarpone and sherry in a bowl and mix thoroughly. Fold in the chocolate-coated coffee beans or chocolate pieces and set aside.
• To make the coffee: Add 250 ml of boiling water to the ground coffee in a jug, leave to brew and then strain into a bowl. Add the sugar and brandy.
• Line a lightly oiled loaf tin with cling film. Dip a half of the sponge fingers into the coffee mixture and place side by side in the base of the tin.
• Spoon half of the mascarpone mixture on top and then repeat the layers, finishing with the sponge fingers.
• Fill some gaps with pieces of sponge fingers on the top layer and freeze until solid
• Invert it on to a serving dish and decorate the top surface with the cream and then finish with the beans and cocoa.
• Return it to the freezer and leave until the cream is frozen. Wrap it in a freezer bag and return to the freezer.
• Leave it in the fridge for about 20 - 30 minutes to allow it to soften a little before serving.