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Ice Cream Tiramisu
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| Line in 8 in square pan with non-stick foil, leaving 2 in overhanging two sides. Grate 3 oz bittersweet chocolate(1c). Arrange 18 sift lady finger halves on the bottom of Pam, slightly overlapping. Mix 1/4 c each of brewed coffee and coffee liqueur on small bowl; brush the lady fingers with half. Place 1 pint coffee ice cream in lg bowl; stir till smooth not melted. Spread over lady fingers then sprinkle with half the grated chocolate and 1 1/2 cups whipped tipping. Place in freezer 30 mins. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm. A half hour before serving place in refrigerator to soften slightly. Peel off foul. PlAce on serving plate. Garnish with chocolate curls and cue in squares or freeze until serving. |
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