Triffle Ice Cream Cake
We had some friends coming over for our annual Australia Day celebrations. I wanted to make something that represents Australia for me. This is my version of a triffle ice cream cake.
HOW TO MAKE THE TRIFFLE ICE CREAM CAKE
The first step is to line the bottom and sides of a a small springform tin leaving the paper higher on the sides. Then you will need to line the base of the tin with slices of lamington sponge roll as shown in the picture. Ensure that you fill in all holes
Next step is to take 1/4 of the vanilla ice cream and mix with the raspberry crystals as per the recipe. Layer on top of the lamington sponge and return to freezer.
Take half of the vanilla ice cream and mix well with the custard, then add frozen raspberries and give a quick mix. Place half over the raspberry jelly ice cream and return to freezer. Also return the balance of the custard ice cream temporarily to the freezer.
Slice the remaining lamington sponge and layer on top of the custard ice cream. Top with remaining custard ice cream. Return to freezer for at least 30 minutes.
Using the remaining vanilla ice cream mix with 1/4 of the raspberry jelly crystals. Spread on top of custard ice cream. Freeze for at least two hours then fold the baking paper in and top with glad wrap as show in the picture. Freeze overnight or until needed.
DECORATING YOUR cake
This is always the fun part!!! You can do anything you want by way of decoration. I chose to place a layer of chocolate ganache on top as per the recipe. Then I chopped Tim Tams in half diagonally as well as roughly chopping some to sprinkle over the top. There are no right or wrongs here, you just place things until you’re happy with the result. I chopped long and short pieces of the rocky road and finished off sprinkling on the raspberry lollies and 100’s and 1000’s. If you are returning the cake to the freezer for a while then leave the raspberry lollies off until you’re ready to serve otherwise they will be too hard.
The items I used to decorate the cake are as follows:-
- Tim Tams original
- Darrell Lea Rocklea Road
- Allens raspberry lollies
- 100’s and 1000’s
For some inspiration the next picture shows another version where I substituted the lamington sponge with jam sponge and decorated with whipped cream, fresh raspberries & nectarines. It was a lighter version than all the chocolate but both versions were equally delicious.
Triffle Ice Cream Cake
Ingredients
- 1 Lamington sponge roll
- 2 litres of vanilla ice cream
- 1 85g packet of raspberry jelly crystals
- 70 grams vanilla custard
- 1/4 cup frozen raspberries, broken into small pieces
- 50 grams cream
- 100 grams dark chocolate
Decoration
- Tim Tams (originals)
- Allens raspberry lollies
- Darrel Lea Rocky Road
- 100's and 1000's
Instructions
- Line a small spring form tin (mine was about 17cm) with baking paper on the bottom and sides. Ensure the side of the paper is about 4 cms higher than the sides of the tin.
- Slice half lamington sponge into 1cm thick slices and place in bottom of tin, ensuring there is no gaps.
- Divide the vanilla ice cream into four even parts.
- Take 1/4 of the ice cream and let soften until its easy to mix. Add in 1/4 of the raspberry jelly crystals and mix well. Place in tin on top of the lamington sponge and place in freezer for at least 30 minutes to harden up.
- Take 1/2 of the vanilla ice cream and mix in the custard, then add the raspberries and mix gently and quickly. Place half of this mix in the cake tin on top of the raspberry jelly ice cream. Put in freezer. Temporarily place the remainder of the ice cream in the freezer also.
- Slice the remaining lamington sponge and arrange on top of the custard ice cream. Remember to fill in all the holes. Layer the remaining custard ice cream on top. Return to the freezer for at least 30 minutes.
- Use the remainder of the ice cream and add in 1/4 of the jelly crystals. Mix well and layer on top of the custard ice cream. Leave in the freezer until required but at least overnight.
- Bring the cream to the boil in a small saucepan and immediately pour over the chocolate. Mix well and then let cool. Once cool remove the ice cream triffle from the freezer and place on serving plate – if not serving immediately then make sure the plate can fit back in to the freezer.
- Spread the ganache over the top of the triffle and then decorate with your chosen toppings. Return to freezer or cut and serve. If you return to the freezer ensure that you remove for about 10 minutes prior to serving or it will be impossible to cut.
Notes
I hope you enjoyed this recipe. If you make your own substitutions I’d love to know what you do.
If you are looking for another dessert try this mango cheesecake.
