Mascarpone Ice Cream

Method

Double-line a 900g (2lb) loaf tin with clingfilm. Dissolve the coffee in 4tbsp boiling water, add the Tia Maria and set aside. Use half the sponge fingers, placed widthways and sugared-side down, to line the base of the loaf tin - you may need to trim them - then set aside. Whisk the egg whites in a clean, grease-free bowl until stiff. Add the sugar 1tbsp at a time and continue to whisk until the mixture stands in stiff peaks. In a separate bowl, beat together the mascarpone, egg yolks, Marsala and vanilla extract. Mix in a large spoonful of the egg whites, then carefully fold in the rest. Drizzle two-thirds of the coffee mixture over the sponge fingers and sprinkle the chocolate over. Spoon the mascarpone mixture into the tin and smooth the top. Arrange the rest of the sponge fingers widthways on top and finish by drizzling over the remaining coffee mixture. Cover and freeze for 5hr. To serve, unwrap and upturn on to a large serving plate, then carefully lift off the loaf tin, remove the clingfilm and cut into slices.

370cals, 23g fat (of which 14g saturates), 28g carbs, 22g added sugar per serving

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