Lets go make the ice-cream cake. Ingredients 2 x 250g tubs mascarpone 115g caster sugar 6 tbsp marsala 50g dark chocolate, chopped 142ml tub double cream, lightly whipped 5 tbsp fresh ground coffee 85g caster sugar 3 tbsp brandy 200g bag Italian sponge fingers, we used Savoiardi Boudoir biscuits To serve cocoa, for dusting 142ml tub double cream, lightly whipped chocolate shavings or curls Method Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold…
