Frozen Tiramisù Loaf

We used a large, loaf-shaped plastic container, but you could use 2 smaller loaf tins or any large freezerproof container you like. Make up to 10 days ahead and store, sealed, in the freezer

Serves 8 – 10 A LITTLE EFFORT 1 hr + overnight, to freeze

WHAT YOU NEED CAKE

1 x 260g store-bought marbled teacake, sliced (we used one from Woolworths, but any chocolate/ vanilla loaf cake will work)

MASCARPONE

1 x 250g tub mascarpone, at room temperature

2 large pieces preserved ginger in

syrup, finely chopped (find at select supermarkets, delis and cheese shops)

1 tbsp preserved ginger syrup

FINGER BISCUITS

8 tsp instant coffee granules

500ml (2 cups) boiling water

2 tsp vanilla extract

120ml Sherry

300g finger biscuits

cocoa powder, to dust

ICE CREAM

1 x 385g tin condensed milk, chilled in the fridge overnight/ in the freezer for 30 minutes pinch salt

2 tsp vanilla extract

500ml (2 cups) fresh cream

edible gold dust, to decorate

(optional)

HOW TO DO IT