Ingredients
Method
1.Line 6-hole (â…” cup/160ml) loaf pan with foil, extending foil 5cm
2.(2 inches) over sides. 2 Sprinkle liqueur over muffins in medium bowl; stir in ice-cream.
3.Divide ice-cream mixture among pan holes, cover with foil; freeze about 3 hours or until firm.
4.Remove ice-cream bars from pan; remove foil, place bars on tray. Freeze ice-cream bars until required.
5.Trace 12cm x 15cm (4¾ -inch x 6-inch) rectangle on piece of paper. Cover paper with plastic wrap. Spread one-sixth of the chocolate onto plastic wrap into rectangle shape. Remove one ice-cream bar from the freezer; stand in centre of chocolate rectangle. Pull plastic wrap up to encase bottom and sides of ice-cream bar; return to tray, freeze 1 minute or until chocolate sets. Gently peel away plastic wrap; return ice-cream bar to tray, freeze. Repeat with remaining chocolate and ice-cream bars.
6.Dust tiramisu bars with sifted cocoa; serve with a shot of hot coffee, if you like.
To melt chocolate, bring several centimetres of water to a simmer in your saucepan. Set a heatproof bowl on top, making sure the water doesn’t touch the bottom of the bowl. Break chocolate into pieces and place in bowl. Gently stir chocolate as it melts. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest). If chocolate starts to thicken between wrapping ice-cream bars, re-melt.
Note
