Going along with my theme for the month of October, Italian with a twist. I had to make tiramisu, but with a tocka twist of course.

Here’s how you can whip up this absolutely decadent dessert.


10 Ladyfingers/Boudoir biscuits

2 cups strongly brewed coffee

2 1/2 cups fresh cream

1/2 can sweetened condensed milk

250g mascarpone

2 teaspoons vanilla extract

1/4 teaspoon salt

2 slabs dairy milk chocolate

1 teaspoon coconut oil


1. Chop the ladyfingers into 3cm pieces and dip each piece very briefly into coffee. Set aside.

2. Whisk cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whisk until combined.

3. Pour ⅓ of the ice cream mixture into a loaf pan. Toss in ⅓ of soaked ladyfingers. Drizzle with ⅓ of the chocolate sauce. Repeat step 3 two more times.

4. Place the loaf tin into a freezer, prefrebly overnight.

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