Ingredients
14
14 servings
- •0.5 cup strong coffee (made from instant is fine)
- •3 tablespoons rum (dark or light)
- •2 (3 ounce) packages ladyfingers
- •0.5 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
- •4 ounces bittersweet chocolate, coarsely grated
- •1 (8 ounce) container mascarpone cheese
- •3 tablespoons coffee flavored liqueur
- •1 tablespoon sugar
- •0.33333334326744 cup half-and-half
Instructions
- Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
- Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
- When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.
Nutritional Facts
Per 14 servings
- Calories: 495
- Carbohydrate: 38g
- Fat: 33g
- Fiber: 1g
- Protein: 9g
- Sugar: 30g
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