Ingredients
Method
- Line a 900g/2lb loaf tin with cling film — give yourself plenty of overhang so you can lift this beauty out later like the dessert magician you are.
- Stir the espresso together with the Marsala or coffee liqueur in a deep plate. It should smell like an Italian café at 9pm. If you casually inhale it for a second, that’s normal.
- Take the salted caramel ice cream out of the freezer and let it sit for 10–15 minutes. You want it soft and scoopable, not a wrestling match.
- Now for the fun part: one by one, dip half the sponge fingers into the coffee mixture — quick dunk, not a long swim — and lay them snugly in the bottom of your tin. Trim if needed. We’re aiming for neat layers, not biscuit chaos.
- Spoon over the softened caramel ice cream and smooth it out with a palette knife like you absolutely know what you’re doing. Scatter over the grated chocolate — dramatic little flecks of joy — then pop the whole thing into the freezer for 20 minutes to firm up.
- Next, let the coffee ice cream soften for 10–15 minutes while you repeat the dunking ritual with the remaining sponge fingers. Lay them over the chocolate layer, drizzle over the caramel in glossy ribbons, then pile on the coffee ice cream. Smooth the top so it looks satisfyingly sharp.
- Cover and freeze for 2–3 hours, or until completely firm.
- When you’re ready to serve, flip the tin onto a plate, peel away the cling film with a flourish, and dust generously with cocoa powder. Slice thick. Drizzle with chocolate sauce. Try not to look smug when everyone goes quiet after the first bite.
Notes
Just eat as quick as you can
