Toffee Tiramisu

Ingredients:

Milkmaid - 1/2 tin

Vanilla ice cream - 2 cups

Coffee cookies - 10

Dark chocolate blocks - 4

How to make:

1. Without opening the milkmaid tin, boil it in water for about two hours
2. In case, you already opened it, close it with a plate
3. The thick residue is the toffee
4. In a square bowl, grease the base
5. Roughly crumble the biscuits and spread as a layer
6. Spread toffee above this
7. Next layer it with ice cream
8. Repeat steps 5,6 and 7
9. Top it with crushed dark chocolate
10. Freeze it for sometime and serve

Verdict:

I am really not sure what to call it. Its a hybrid of banoffe pie and tiramisu. I made a silly mistake of forgetting to cool the toffee before layering which melted the ice-cream and disturbed the layers. In any case this was delicious. You can feel all the flavors in every bite, the coffee, the toffee and the cream. Next time I would try crumbling the cookies finer, adding ghee to them and forming proper crust. I have started using ice cream instead of whipped cream for suiting the Indian kitchen but now I grew fond of the texture of ice-cream in my desserts rather than cream.

P.S. Refer to disclaimer post in case of any concerns