Bypass the heatwave with this beat-the-heat, no-cook dessert from Williams Sonoma. Made with ice cream in place of mascarpone cheese, and assembled in individual moulds to fit into the freezer easily, this twist on the classic Italian dessert is perfect for dinner parties as well as nights in on the sofa.
250 ml vanilla ice cream
1/2 cup (125 ml) strong black coffee
2 tbsps coffee liqueur
90 g savoiardi biscuits, broken into large crumbs (about 3 cups)
Cocoa powder for dusting
Dark chocolate shavings for garnish
Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the benchtop until soft, about 20 minutes. Select 4 custard moulds or ramekins, each 3/4 cup (180 ml). Line each mould with a sheet of plastic wrap, allowing a 5cm overhang.
In a small bowl, combine the coffee and coffee liqueur.
Place 1/4 cup of the biscuit crumbs in the bottom of each prepared mould. Moisten the crumbs with 2 tsps of the coffee mixture. Top with 2 tbps of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of biscuit crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the moulds in the freezer for at least 2 hours or up to 24 hours.
When ready to serve, remove the moulds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mould onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmould each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings.
Serve immediately. Serves 4.