Ingredients

• 400g Whipping Cream
• 120g Whole Milk
• 1 teaspoon Vanilla Extract
• 4 Egg Yolks
• 225g Caster Sugar
• 180g Mascarpone Cheese
• 4 tablespoons Espresso
• 2 tablespoons Marsala
• 100g Dark Chocolate
• 100g Espresso
• 60g Sponge Fingers
• Cocoa Powder as needed
• Chocolate Shavings as needed
• Sponge Fingers as needed

Tools

• Microwave
• Stove
• Kenwood Chef
• Saucepan
• Small bowl
• Small bowl
• Airtight container
• Jug
• Heatproof bowl
• Large mixing bowl
• Dessert glass
• Jug
• Frozen dessert maker attachment

Method

1. Add the ingredients into a medium saucepan
2. Heat until almost boiling - medium heat
3. Fit the Whisk Tool to the machine
4. Add the ingredients into the appliance bowl
5. Mix and then scrape the bowl – 2 minutes, speed Max
6. Mix – 10 seconds, speed Max
7. While the machine is running, carefully pour the hot cream mixture
8. Mix – 1 minute, speed 3
9. Transfer the mixture back into the saucepan
10. Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – 10 minutes, low heat
11. Transfer the mixture to a jug and cover with plastic wrap
12. Chill in the fridge until cold - 2 hours
13. Clean the appliance bowl and fit the Whisk Tool
14. Add mascarpone cheese into the appliance bowl
15. Mix and then scrape the bowl - 2 minutes, speed Max
16. Then add the next ingredients
17. Mix - 2 minutes, speed Max
18. Transfer the mixture into a clean jug and cover with plastic wrap
19. Chill in the fridge until needed
20. Attach the Frozen Dessert Maker attachment to the machine
21. Set the speed to Min
22. Pour the ice cream mixture and the mascarpone coffee mixture into the Frozen Dessert Maker carefully
23. Mix - 30 minutes, speed Min
24. Remove the attachment from the machine
25. Add chocolate and cream into a small heatproof bowl
26. Heat in a microwave until melted, stirring every 30 seconds to prevent burning - low heat
27. Remove from the microwave and set aside
28. Transfer the ice cream from the Frozen Dessert Maker into a large bowl
29. Add coffee into a small bowl and dip sponge biscuit pieces into the coffee quickly
30. Transfer the sponge biscuits pieces into the large bowl containing the ice cream immediately
31. Using a spatula, gently fold the sponge biscuit pieces into the ice cream
32. Drizzle half of the chocolate ganache over the ice cream and gently fold the ganache through
33. Transfer the ice cream into a freezer safe container
34. Drizzle the remaining half of the chocolate ganache over a top of the ice cream
35. Use a spoon to create a few swirls and place a lid onto the container
36. Chill in the freezer until set - 2 hours
37. Add a few scoops of ice cream into dessert glasses
38. Dust with cocoa powder, sprinkle with chocolate shavings and decorate with whole sponge biscuits
39. Serve

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