AMARULA TIRAMISU ICE CREAM LOAF

1. Prepare a 20x10cm loaf tin by adding a light layer of non-stick cooking spray. Neatly line with a layer of plastic wrap, ensuring the plastic wrap overlaps the edges of the tin. *Chef’s Tip: Greasing the tin first will ensure the plastic sticks!

2. Add the cream to a medium-sized bowl. Whisk to form stiff peaks, about 3-5 minutes, add the condensed milk and whisk at a low speed for 30 seconds. Add the Amarula Ethiopian Coffee Cream Liqueur to the bowl and fold through the cream until well combined, being careful to not deflate the whipped cream.

3. In a shallow medium-sized bowl, combine the instant coffee with 1 cup of hot water and stir until the coffee has dissolved.

4. Add 2 cups of the Amarula ice cream mixture to the base of the prepared loaf tin, spreading it evenly. Dip the lady fingers into the coffee for one second per side and carefully place them over the ice cream base to form a single layer. Repeat the layers, alternating between ice cream filling and dipped lady fingers until the loaf tin is full.

5. Freeze the ice cream loaf for 3-4 hours or overnight for best results.

6. Once the ice cream loaf has set, place a platter over the loaf tin and carefully flip the ice cream loaf over onto the plate. Gently lift the loaf tin and remove the plastic wrap.

7. If using, dust cocoa powder generously over the ice cream loaf. Slice, serve and ENJOY!

AMARULA ICED MOCHA LATTÉ

1. Divide the chilled black coffee between two empty ice trays and freeze for 2-3 hours or overnight until set.

2. Drizzle the inside of the 2 glasses generously with chocolate sauce.

3. Once the coffee ice cubes are set, divide them into the prepared glasses. Add ½ a cup of milk to each glass and top with Amarula Ethiopian Coffee Liqueur, about a ¼ cup per glass (2 shots each).

4. If using, top with whipped cream and chocolate shavings, add a straw to the iced mocha lattés and ENJOY!