Tiramisu

Tiramisu




Servings: 8



Ingredients
300g reduced fat vanilla ice cream
4 tablespoons instant coffee granules
6 tablespoons boiling water
250 fresh raspberries
20 sponge fingers
3 tablespoons Belgian chocolate sauce
2 teaspoons cocoa for dusting
25g plain chocolate, grated, for dusting


Recipe
1. Remove ice cream from the freezer to allow to soften. Meanwhile line a 21cm x 8 cm
loaf tin with enough clingfilm to fold over the top of the tin (brushing the tin with water first
will help the clingfilm to stick). In a shallow bowl, mix together the coffee granules and the
boiling water to dissolve.
2. Fold the raspberries into the ice cream, squashing the odd one or two. Dip 10 sponge
fingers into the coffee mixture, turning until coated, then press into the base of the tin.
Spread half the ice cream over the sponge fingers then drizzle with half the chocolate sauce..
3. Dip the remaining sponge fingers into the coffee mixture and arrange in a layer on top
of the ice cream. Drizzle with the remaining chocolate sauce and spread over the remaining
ice cream. Fold over the clingfilm and freeze for 4 hours until set.
4. To serve, up turn on to a serving plate and remove the clingfilm. Stand for 10-15 minutes
then dust the top with cocoa and grated chocolate and slice into eight.