Iced Tiramisu

Iced Tiramisu with Speakeasy Ice Cream
  • 8 servings
  • 40 minutes to prepare
Print This


  • 16 sponge fingers
  • 200ml coffee liqueur
  • 400ml Speakeasy Amaretto ice cream
  • 100ml double cream
  • 100g dark chocolate
  • Cocoa powder for dusting
  • Chocolate curls for decorating



  1. Line a loaf tin with cling film.
  2. Make chocolate ganache by firstly heating the double cream in a pan. Turn off the heat, add the chocolate and stir well then leave the mixture to cool.
  3. Dip the sponge fingers into the coffee liqueur, and layer at the bottom of the tin. Freeze for 10 minutes.
  4. Allow the Amaretto ice cream to soften, layer on top of the ganache, then freeze for another 10-20 minutes.
  5. Dip the leftover sponge fingers in the last of the coffee liqueur and layer on top of the ice cream.
  6. Dust with a generous amount of cocoa powder and freeze for at least 2 hours.
  7. Decorate with chocolate curls.

CHEF’S TIP: Using cling film to line the tin will allow it to be removed easily. Also use a slightly warm knife to slice.