This sweet little number comes from Allan Campion and Michele Curtis? book ?In The Kitchen?. This cookbook has a wealth of (over 1000) very tasty recipes presented in easy to understand format, using readily available ingredients.

I have made many other recipes from their book, but this one caught Mrs T?s eye and, as we had all the ingredients (except sweetened condensed milk), I decided to make some dulce and then use some of the thickened mixture to substitute for the canned milk.

Also, simply because the triangular mould was there, I decided to vary the recipe.

The original recipe only has coffee drizzled over the last layer of sponge fingers, however, I would use more coffee and liqueur next time and drizzle over more of the biscuits. You don?t want to soak them, but some extra flavour and moisture would be good.
It has been a great success though and thanks go to Allan & Michele, and Rosemary di Benedetto who supplied them with the idea.

Tiramisù Ice-Cream

Ingredients:

125 ml strong black coffee (or more as desired)
2 Tbsp coffee liqueur
395 g can sweetened condensed milk
600 ml cream
60 ml milk
12 sponge fingers

Method:

Carefully line a medium (21cm x 9cm x 6cm) loaf tin with cling film.

Mix the coffee and liqueur together and allow to cool.

Position the butterfly over the blades in the TM bowl. Place the condensed milk, cream and milk into the TM bowl and whip for 3 minutes on speed 4, or until thick. Add half of the coffee mi...