2 pk Ladyfinger cookies
3 tb Hot water
2 ts Cappuccino flavored coffee
Powder — instant
1 pt Vanilla ice cream —
Slightly softened
1 pt Coffee ice cream — slightly
Softened
1 tb Rum extract
2 oz Semisweet chocolate — room
Temperature
Spray a 9″ spring-form pan with nonstick cooking spray; set aside. From one
package of ladyfingers, remove on cookie and set aside. Place remaining
ladyfingers flat side down on a cutting board and trim to 2″; reserve
trimmings with the one set-aside ladyfinger. Arrange ladyfingers, trimmed
end down with flat side toward inside of pan. In a cup, stir together hot
water and coffee powder; brush half the mixture on the ladyfingers. Arrange
the second package of ladyfingers, flat side up in the bottom of the pan.
Crumble the trimmings and remaining cookie over ladyfingers in bottom of
pan. Brush with the remaining expresso. In a large metal bowl, whisk
vanilla ice cream with rum extract. Pour into springform pan and smooth
with metal spatula, freeze 10 minutes. Meanwhile, in a large metal bowl,
whisk coffee ice cream until smooth. Pour over vanilla ice cream; smooth
with a metal spatula and return to freezer. Using a vegetable peeler, shave
chocolate onto a piece of wax paper. Remove torte from freezer; top with
chocolate shavings. Return to freezer 10 minutes or longer. Use a knife
dipped into water to cut and serve.
Yields
12 Servings