Ingredients
For the soaked cookies
- 200 ml boiling water
- 2 tbsp instant coffee
- 3 tbsp granulated sugar
- 100 g ladyfingers
For the ice cream
- 400 g condensed milk
- 1 tbsp vanilla paste or extract or essence
- 600 g whipping cream
- 150 g mascarpone cheese
For the cocoa powder layers
- 1 tbsp cocoa powder unsweetened
Instructions
For the soaked cookies
- Dissolve the coffee and sugar in the boiling water and let it cool down completely before going ahead with the rest of the recipe.
For the ice cream
- Whip the cream, mascarpone and vanilla until you get soft peaks: it should be whipped but not too stiff.
- Add about 1/3 of the mix to the condensed milk and mix using a spatula and folding motions. Add the rest and also fold them together.
For the assembly
- Cut the ladyfingers in 4 using your hands or a knife. Soak them in the coffee very little: they should go in and out of the coffee. Soak only a couple of pieces each time, let them drip the excess coffee, and place them in the bowl with the ice cream mix. Once they are all in, fold them into the ice cream. Don't over mix or they will disintegrate.
- Pour about 1/3 of the mix into a container or pan that's freezer safe. Use a small sieve or colander to make a thin layer of cocoa powder on top. Repeat with the remaining 2 layers. Before the last layer of cocoa powder you can use the back of a spoon to give the ice cream texture so that it looks pretty.
- Freeze the ice cream for 8 hours or overnight. Remove it from the freezer a few minutes before serving.
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