In case you ned something extra for summer days this is it!
- 16 savouagiar fingers
- 1/4 cup coffee liqueur
- 2 L ready made vanilla ice-cream, chopped
- 4 tbsp chocolate chips, chopped
- 1/4 coffee espresso
- 2 tbsp coffee flavoured liqueur
- 1/2 cup maple syrup
- Cocoa, for dusting
- chocolate couverture, shaved
Trim 7 fingers to fit the base of 18cm pie tin with a ring, lightly greased.
Halve the remaining fingers and use them to line the sides of the pie tin.
Brush with the coffee liqueur and freeze for 15 minutes or until firm.
Place the ice cream in the bowl of an electric mixer and beat on low speed until softened.
Spoon into the prepared tin and freeze for 6 hours or preferably overnight.
To make the coffee syrup place espresso, liqueur and maple syrup in a small saucepan over high heat. Bring to the boil and cook for 5-7 minutes or until reduced and syrupy.
Refrigerate to cool completely.
Drizzle the pie with the coffee syrup and sprinkle with cocoa and chocolate shavings.