Ingredients
- 6 toffee bars
- 3 ladyfingers
- 1/2 ga coffee ice cream
- 950 ml chocolate ice cream
- 240 ml cream (heavy)
- 120 ml coffee-flavored liqueur
- 30 gr instant coffee granules
Line ladyfingers around side of 23 cm springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer.