Ingredients
Method
1.To make chocolate ganache; bring cream to the boil in a small saucepan; pour over chocolate in a heatproof bowl. Stir until chocolate is smooth; refrigerate, stirring occasionally, or until the chocolate is thick and spreadable.
2.Line base and sides of a deep 20cm (8-inch) square cake pan with two layers of foil, extending 10cm (4 inches) above sides.
3.Stir coffee and the water in a small jug until coffee dissolves. Add liqueur; cool.
4.Dip half the sponge fingers in coffee mixture, place in a single layer over the base of the pan.
5.Spread half the chocolate ganache over sponge fingers. Place scoops of slightly softened coffee-flavoured ice-cream over ganache; press firmly into pan with the back of a spoon or palette knife. Repeat layers with remaining sponge fingers, coffee mixture, chocolate ganache and vanilla ice-cream. Cover; freeze overnight or until firm.
6.To make chocolate sides; draw four 8cm x 19.5cm (3¼-inch x 8-inch) rectangles onto baking paper; place on a board with the markings facing downwards. Melt chocolate in a medium heatproof bowl (see tips). Using a palette knife, spread chocolate evenly over rectangles. When chocolate is almost set, trim edges with a sharp knife.
7.To make chocolate curls; melt chocolates, separately, in medium heatproof bowls (see tips). Spread chocolates, separately, in thin layers, onto a cold surface (such as marble or a cold flat oven tray or biscuit tray); stand chocolate at room temperature until almost set. Using an ice-cream scoop held at a 45° angle, pull gently along the surface of the chocolate to form curls.
8.Remove tiramisu from freezer; wipe over cake pan with a warm cloth. Gently remove tiramisu from pan, using extended foil as handles; place on a flat serving plate. Press chocolate sides around the sides of the tiramisu, ensuring the corners meet. Tie with ribbon to secure chocolate sides. Decorate top with chocolate curls.
Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as soon as it is melted. Do not overheat it. To make your own coffee ice-cream, dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of boiling water; cool. Stir into slightly softened vanilla ice-cream and freeze until ready to use. You need to start this recipe the day before.
Note
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