Ice Cream Tiramisu Recipe

In support of Fairtrade Coffee Week from 22 until 28 July 2013, which helps to ensure better deals for smaller-scale coffee producers in developing countries, here is a recipe for a scrumptious last-minute ice cream tiramisu from Fairtrade brand ambassador and celebrity chef, Reuben Riffel. Ingredients:

  • 30ml Fairtrade espresso coffee
  • 60ml coffee liqueur
  • 8 boudoir biscuits
  • 4 scoops vanilla ice cream
  • 5ml cinnamon
  • 2ml ground nutmeg
  • 15ml cocoa
  • Fairtrade chocolate flakes to decorate
Directions: Combine the espresso and the liqueur. Place two biscuits on each serving plate. Spoon over some of the espresso mixture and top with a generous scoop of vanilla ice cream. Spoon over the remaining mixture. Combine the cinnamon, nutmeg and cocoa. Dust the ice cream with the spice mix and finish with some chocolate flakes.