Ingredients
- 12 ladyfingers
- 4 cho-covered toffee bars
- 950 ml vanilla ice cream
- 120 ml whipping cream
- 30 gr instant coffee powder
- 30 ml coffee liqueur
- 16 ml boiling water
Additional toffee bars OR shaved chocolate (optional) Line bottom and 5 cm up sides of 20 cm springform pan with split ladyfingers, cutting to fit. Dissolve coffee powder in boiling water. Cool. Blend coffee, ice cream and crushed candy. Spoon into prepared pan. Cover and freeze until firm. Just before serving, whip cream with coffee liqueur until stiff. Spread over or pipe onto frozen ice cream. Garnish with additional pieces of broken toffee bars or with shaved chocolate, if desired.
