How to make frozen tiramisu with Blue Ribbon

Aussies love the rich and creamy taste of Blue Ribbon Signature Buttermilk Vanilla Ice Cream. It’s a delicious addition to desserts like this easy frozen tiramisu (RECIPE BELOW), a tasty twist on a classic cake.
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Frozen Tiramisu
Serves 8 Prep 20 mins (+ 5 mins standing & 6 hours 20 mins freezing time)
2½ cups (625ml) freshly brewed strong black coffee, cooled
1 tbs brown sugar
¼ cup (60ml) coffee liqueur (optional)
2 tsp cocoa powder
18 savoiardi (sponge finger biscuits)
1L Blue Ribbon Signature Buttermilk Vanilla Ice Cream
Chocolate fudge topping, to serve
Dark chocolate curls, to serve
Cocoa powder, extra, to dust
1 Line a 10cm x 20cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing the 2 long sides to overhang. Place in the freezer for 10 mins to chill.
2 Combine the coffee, sugar and liqueur, if using, in a bowl.
3 Sift half the cocoa powder over the base of the prepared pan. Dip 1 biscuit in the coffee mixture and turn to coat. Arrange lengthways in the base of the pan. Repeat with 5 more biscuits.
4 Remove the ice cream from the freezer and set aside for 5 mins to soften slightly. Spoon into a bowl and stir until smooth. Spoon half the ice cream over the biscuits in the pan and spread evenly. Continue layering with remaining biscuits, coffee mixture and ice cream, finishing with biscuits. Dust with remaining cocoa powder. Cover the pan with plastic wrap and freeze for 6 hours or overnight, or until firm.
5 Chill a serving platter in the freezer for 10 mins. Turn the tiramisu onto the platter. Remove plastic wrap. Top with chocolate topping and chocolate curls. Dust with extra cocoa powder. Cut into slices to serve.
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