Name: La Bomba / Ice Cream Bomb
Ingredients: 15-18 hard Italian lady fingers; 3/4 cup sweet Marsala wine; 3 ounces amaretti cookies, crushed; 2 cups coffee ice cream, softened; 2 cups vanilla ice cream softened; 2 ounces bittersweet chocolate, grated; ; Confectioners’ sugar, whipped cream and/or chocolate curls to decorate; Ingredients

Ingredients

15-18 hard Italian lady fingers
3/4 cup sweet Marsala wine
3 ounces amaretti cookies, crushed
2 cups coffee ice cream, softened
2 cups vanilla ice cream softened
2 ounces bittersweet chocolate, grated
Confectioners’ sugar, whipped cream and/or chocolate curls to decorate
Ingredients

Directions

Line a 6 cup soufflé dish with a large piece of damp cheesecloth, leaving an overhang of at least an inch over the top edge.
Trim the ladyfingers to fit the bottom of the dish.
Pour the Marsala into a bowl and quickly dip the ladyfingers in the wine. Line them against the sides of the dish and fill in any bottom gaps with trimmed pieces of ladyfingers.
Cover and chill the dish for 30 minutes.
Place the amaretti cookies in a bowl and add the coffee ice cream and beat until smooth. Spoon into the ladyfinger lined pan and spread the ice cream evenly to form a layer against the walls of the dish leaving a hollow in the center. Freeze for 2 hours.
Combine the vanilla ice cream and grated chocolate in a bowl and mix until smooth. Spread into the hollow.
Freeze, covered, overnight.
To serve, run a spatula between the cheesecloth and sides of dish. Unmold onto a chilled desert dish and carefully peel off the cheesecloth.
Decorate the top with confectioners’ sugar, whipped cream and or chocolate curls.