Preparation:
1. Line bottom and 2 inches up sides of an ~inch springform pan with split ladyfingers, culling to fit.
2. Dissolve coffee crystals in boiling water; cool.
3. Stir together coffee, ice cream and crushed toffee bars; spoon into prepared pan.
4. Cover and freeze until firm.
5. Just before serving, whip cream with rompope or Kahlua until stiff; spread over or pipe onto frozen ice cream.
6. Garnish with additional pieces of broken toffee bars or with shaved chocolate. |
