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Affogato Tiramisu Cake


I took the recipe from Tastemade's page, here.

The original recipe has a few ingredients I couldn't find over here, so I substituted a few things in my recipe.

Ingredients

Bottom Layer:

10 - 15  Digestive biscuits or ladyfinger cookies
2 tbsp    Instant coffee
½ cup    Boiling water

 Middle Layer:

 1 pack         Vanilla ice-cream (softened. I used the sugarfree one to cut down on the sweetness)
1 large bar   Dark or milk chocolate (I used Cadbury's Dairy Milk)
2 tbsp          Butter
6 - 8            Digestive biscuits (crushed)
¼ cup          Instant coffee dissolved in water

 Top Layer:

 1 cup   Cream (used Olpers cream)
1 cup   Cream cheese (used Puck)
½ cup  Caster sugar (I took regular sugar and ground it)
2 tbsp  Espresso powder (easily available at regular grocery stores, but if not, just grind regular coffee)

 Coffee Syrup:

 ½ cup Sugar
½ cup Water
3 tbsp Instant coffee or espresso powder

 Method

 Going in order of the layers, refer to quantities above: add coffee to water and boil it once, then simmer on low heat until it reduces a bit. Place cookies in a square glass dish - make sure it's deep enough to contain all layers otherwise the top layer will spill over. Once it cools, pour over the cookies in the dish.

 Make sure your ice cream is soft enough to be spreadable otherwise it'll just start collecting on side of the dish. Spread evenly over the cookies, don't worry about making the layer too thick. Too thin will be a problem, though. Place your dish in the freezer.

 Melt chocolate and add butter to it. Add the dissolved coffee and crushed cookies. Mix well and set aside to cool.

 In a deep bowl, mix the cream, cream cheese, caster sugar and coffee. I used a regular beater to mix it all together (and then added some extra coffee because I love love love it). 

 In a small pan, add water and sugar. Simmer on medium heat until sugar is dissolved. Add the instant coffee and boil once, simmering for the next 5 - 8 mins until it thickens to a syrupy consistency. Set aside to cool.

 Remove your dish from the freezer. Add the chocolate coffee cookie mixture and spread evenly. Add the cream cheese mixture and make sure the biscuit layer is covered properly. Top with drizzles of the coffee syrup (use half now, and half while serving). Freeze for at least 4 hours before serving. 

 I froze mine for 3 hours and it was a bit too soft so I let it stay in the freezer overnight - don't do that. It crystallized and is now rock hard lol. Take yours out on time and let it sit for a bit before serving so it's soft enough to cut. Pour the remaining espresso syrup on top and enjoy!
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