Choc Cherry Tiramisu IceCream cake.

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Recipe's preparation

Vanilla Ice-cream

Put milled sugar in and mill extra 2sec / sp 9 (or you could just put raw sugar and mill 12sec instead of 10)

 

Add all other ingredients for Vanilla Ice-Cream and cook 6min / 80 deg /sp4

Place in a container with a lid and put in the freezer for about 3-4 hrs, until firm not frozen.

Chocolate Ice-cream

Break dark chocolate into pieces if not already and chop 8sec / sp8.

Add all other ingredients and cook 8min / 90 deg / sp2

pour into a container with a lid and freeze for about 3-4 hrs, until firm not frozen.

Chocolate curls

Chill a cookie tray in the fridge or freezer for about 5 - 10min

In a throughly clean and dry bowl.

Melt White choclolate for about 3min / 50 deg / sp 3.5

pour onto chilled cookie tray, and spread out with a rounded spatula knife, until it is hard to push around, wait a few minutes until it hardens, if its too hot you can always pop it in the fridge.

With a large non serrated knife, or somthing similiar. scrap under the chocolate at about 45deg angle till chocolate lifts a litte then start curl with fingers (if necessary) and gradually push knife away from you, make as many curls as you lke. (If you need help there are plenty of you tube videos online you can watch).

Coffee

If you have coffee powder you can use that, otherwise mill 10g of instant coffee for 10 sec /sp9

Add boiling water, or both water and Marsala if using.

Stir 10sec / sp 4. pour into a bowl, to cool.

Wash bowl.

Cherries

If you are using fresh cherries, halve and pit 300g and set aside until ready to use.

If you are using frozen set aside 300g in a bowl, leaving the reamining for serving.

Assembling the cake.

Prepare a spring form cake pan by lining the base and sides with aluminium foil to avoid any leaks, make sure the foil goes over the top of the pan.

Or use a 9cm deep square cake tin. (See tip below)

Dip 9 biscuits into coffee mixture and layer them in one layer on the base of the cake tin.

Add the partually frozen (firm but not frozen solid) chocolate ice - cream back into a clean Thermomix bowl for 20sec / sp 9 then 10 sec / sp 4.

Pour over the biscuits. Add another layer of dipped biscuits on top of chocolate ice - cream.

Pop the cake tin back into the freezer for about 1 hr - 1.5hrs until firm again.

Beat softened cream cheese 10 sec / sp 4.5

Then add partually frozen vanilla ice -cream (firm but not frozen) a couple of scoop fulls at a time beating 5sec / sp 4 after each addition, until all is added, then beat a further 10sec until fully combined.

Pour half this mixture into bowl with pitted and halved cherries. Stir through gently with spatula.

Pour the other half back into the orginial container and also pop back in the freezer along with cherries for about 1hr, you don't want it to freeze as you have to pour in back on to the cake.

Once chocolate base is firm, pour cherry mixture over the top and add another layer of dipped biscuits, again pop back in the freezer until firm. about 3 - 4hrs covered with plastic wrap. You could also leave it over night if you wish.

Serving

Whip cream until firm, (being careful, as you can end up with butter), 5 - 40 sec / sp 3.5 in a clean dry bowl with butterfly inserted.

If you left it over night allow to stand 5mins before adding the seving ingredients.

Layer the cake in whipped cream.

Put the left over cherries, white chocolate curls, break the flake and sprinkle over the top, along with the cachous.