A perfect combination of meringue cookies and ice cream enriched with Irish cream and coffee infused chocolate fudge makes this dessert irresistible. It very much reminds me of tiramisu, but with a much lighter texture. This frozen dessert is not very difficult to make, and it can be made a month ahead. You can make your components a day or two early and assembly really takes just a few minutes This is best when you freeze it overnight, and the terrine is ready whenever you need it. This is a wonderful idea to crown your Easter dinner or any other spring gathering.
- White Chocolate Cream (Click here for this recipe)
- Coffee Cream (Click here for this recipe)
- Coffee Chocolate Fudge (Click here for this recipe)
Line a 9 inch by 5 inch loaf pan with parchment paper; use more parchment than the size of the pan, so there is extra paper on both sides of the pan, which makes removal of the terrine from the pan easier. Spread a ½ inch thick layer of the White Chocolate Cream on the bottom of the pan.
Next spread a ½ inch thick layer of Coffee Cream and top it with 3 to 4 tablespoons of Coffee Chocolate Fudge. Swirl the Coffee Fudge into the Coffee Cream layer.
Repeat layers one more time. Wrap terrine tightly with plastic wrap, and place in freezer for at least 8 hours or overnight.
Remove plastic wrap. Using the extra parchment paper, unmold the frozen terrine from the pan.
Cut thick slices to serve.
The terrine will store well in the freezer, covered in plastic, for a month.
Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.
Assembly time 15 minutes
Freeze time minimum 8 hours
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