NO-CHURN WHITE CHOCOLATE ICE CREAM

1. Combine the cream (A), mascarpone and vanilla in a saucepan over medium heat and bring to the boil.
2. Pour the hot liquid over the white chocolate and whisk by hand until completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover the surface with plastic wrap and refrigerate for a minimum of 5 hours.
5. In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled white chocolate mixture together with the condensed milk and salt until it reaches soft peaks.
6. Place in the freezer for up to 1 hour while you prepare the coffee soak.

COFFEE SOAK

1. Combine the water and sugar in a saucepan over high heat and bring to the boil.
2. Once the sugar has completely dissolved, remove from the heat, then add the cocoa powder, coffee, and marsala.
3. Mix to combine, then allow to cool at room temperature.

ASSEMBLY

1. Generously soak half the sponge fingers in the coffee soak, then arrange them over the base of a 230mm x 230mm square dish.
2. Spread half of the white chocolate ice cream over the sponge fingers to create an even layer.
3. Repeat with another layer of coffee-soaked sponge fingers and ice cream.
4. Dust the surface with cocoa powder, then place int the freezer for a minimum of 4 hours.

Note: Place into the refrigerator for 30 minutes prior to serving.

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