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Partners
- 385g - condensed milk
- 250ml - fresh cream
- 250g - mascarpone
- 5ml - vanilla essence
- 150ml - espresso
- 16 - finger biscuits
- 5g - cocoa powder, for dusting
Line a 25cm loaf tin with clingfilm.
1 Place the condensed milk and cream in a bowl. Use an electric mixer and whisk on high speed for 5 minutes until the mixture has thickened and increased in volume. Whisk in the mascarpone and vanilla essence. Pour one-third of the ice-cream mixture into the lined tin.
2 Pour the espresso into a shallow dish. Dip 8 finger biscuits into the espresso for a second or two on each side (no longer or they’ll disintegrate). Arrange the biscuits on top of the ice-cream layer in two rows of four.
3 Pour another third of the ice-cream mixture over the biscuits. Top this with another layer of 8 soaked biscuits. Pour the remaining ice-cream mixture over the top.
4 Cover the tin with clingfilm and freeze for 8-10 hours or until solid.
5 Remove the tin from the freezer and leave to stand for 5-10 minutes. Carefully turn the ice-cream cake out onto a plate and dust with cocoa powder. Slice and serve.
