3 oz bittersweet chocolate
18 soft ladyfinger halves
1/4 cup brewed coffee
1/4 cup coffee liqueur
1 pint coffee ice cream
1 1/2 cups whipped topping
1 pint dulce de leche ice cream
chocolate curls, to garnish
Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.
Grate 3 oz bittersweet chocolate (1 cup).
Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.
Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.
Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted। Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping।
Place in freezer 30 minutes। Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm.
A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.
Garnish with chocolate curls and cut in squares or freeze until serving.
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