Tiramisu with white chocolate, ice-cream, and coffee soak

Keep a 23cm square dish or baking tin on hand. 

1 Ice cream Combine 150ml of the cream, the mascarpone and vanilla paste in a saucepan over medium heat and bring to a boil.

2 Put the chocolate in a bowl. Pour the hot mixture over and whisk until it is completely melted and incorporated.

3 Add the remaining cream and whisk to combine.

4 Cover with clingfilm touching the surface of the mixture and place in the refrigerator for a minimum of 5 hours.

5 Add the condensed milk and sea salt to the chilled chocolate mixture and whisk until it forms soft peaks. This can be done in a stand mixer with a whisk attachment or with a hand-held electric beater. Ensure the cream mixture doesn’t sit out of the fridge before whipping as it needs to be very cold to prevent the mixture from splitting.

6 Place in the freezer for up to 1 hour while you prepare the coffee soak.

7 Coffee soak Combine the water and castor sugar in a saucepan over high heat and bring to a boil.

8 Once the sugar has completely dissolved, remove from the heat and add the cocoa powder, coffee and Marsala (if using). Mix to combine. Leave to cool at room temperature.

9 To assemble Dip half the finger biscuits in the coffee soak until well soaked. You can test one by breaking it in half to see how far the coffee mixture goes in. You are aiming for it to soak the fingers almost to the centre.

10 Arrange the fingers over the base of the prepared tin. 

11 Spread half the ice-cream mixture over the biscuits to create an even layer.

12 Repeat with another layer of coffee-soaked biscuits and ice-cream mixture.

13 Generously dust the surface with the extra cocoa powder, then freeze for a minimum of 4 hours.

14 Take the tiramisu out of the freezer and place it in the refrigerator for 30 minutes before serving, to soften it slightly. 

15 Store the tiramisu for up to 4 weeks in the freezer.