Refreshing and tasty, this ice-cream cake brings in the flavor of coffee and cherry- cooling a hot summer day. Or simply serve it as a desert to top a wonderful meal.

Step 1: Ingredients

ladyfinger biscuits

Vanilla icecream

instant coffee

sugar

cherry jam

rum

For the decoration

candied cherries

sweetened whipped cream

chocolate shavings (I did not have ready made shavings so i grated a slab of milk chocolate)

Step 2:

In half a cup of water dissolve 2tsp of coffee and 4tsp of sugar.

Add in 2tbsp rum

Lay the ladyfinger biscuits in a tray and pour the liquid over them. In about 2 minutes time they will absorb the liquid and turn soggy.

Step 3:

In a cake tin or a circular vessel take a few spoonfuls of vanilla ice-cream.

Press the ice-cream all around the bottom and the sides of the vessel.

Make the layer at the bottom quite thick.

Pick up the soaked biscuits and arrange them thickly and radially on the ice-cream layer, covering the whole surface.

Step 4:

With a tablespoon apply a thick layer(around 1inch) of cherry jam on this biscuit layer.

Reapply a biscuit layer

On top of this layer apply a thick ice-cream layer.

Cover the vessel with a plastic foil and put it in the freezer.

Step 5: Decorating the Ice-cream Cake

After a few hours remove the cake.

Place it upside-down on the serving dish.

With a warm sponge go over the vessel. this will losen the ice cream cake from the form onto the plate. Flatten out the sides and the top of the cake if uneven with a spatula or a butter knife.

Decorate with whipped cream making little florets all around the circumference. Place the candied cherries on the whipped cream florettes.

Add on the chocolate scraps in the center