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Based on the recipe by Bill Granger
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Perfect for summer days when you don’t want to be in a hot kitchen!
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Serves 6–8
Prep time: 15 mins + 4hrs minimum in freezer + 1/2 hr in fridge
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Ingredients
180ml strong black coffee (can be decaf)
70 ml Kahlua or other coffee liqueur (Tia Maria)
70 ml Marsala
300g or 1&1/2 packs Savoiardi, or sponge finger biscuits
1L good vanilla ice cream
1L good coffee ice cream
150g dark chocolate grated (easiest to do this with fridge cold chocolate using a potato peeler)

You’ll need a square 20cm cake tin lined with cling film, overlapping the edge – if you damp down the cake tin first, the cling film is much easier to stick down!
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Method
- Move ice cream from freezer to fridge for 1/2 hr to soften; if it’s a hot day & the ice cream is quite soft, then no need to leave in fridge for 1/2 hr.
- Combine the coffee, Kahlua & Marsala together in a bowl.
- Dip 2 sponge fingers at a time into the mixture (to avoid them becoming too soggy) & use them to line the base of the tin.
- Empty the coffee ice cream into a mixing bowl & beat briefly until smooth (you can use a Kitchen Aid with the paddle attachment, beat the ice cream on low speed for a few seconds until smooth).
- Using a palette knife or spatula, spread a generous even layer of ice cream on the soaked sponge fingers.
- Layer a 2nd layer of sponge fingers over the ice cream.
- Beat the vanilla ice cream as you did the coffee ice cream, then spread this evenly over your soaked sponge fingers.
- Put your completed cake in the freezer for at least 4 hrs before serving.
1/2 hr before serving, place the cake in the fridge to soften.
- Using the cling film, carefully lift the cake out of the tin, peeling the cling film off as you place the cake on a serving platter.
- Scatter generously with grated chocolate before serving.
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Nigel’s Top Tips
- For a party, double the ingredients & use a 25cm square tin.
- For a more chocolaty hit, grate some of your chocolate over the first layer of coffee ice cream.