[Ingredients]
150g caster sugar
150ml water
250g mascarpone
200g fat free fromage frais
1tsp vanilla essence
2tsp instant coffee dissolved in 2tbsp boiling water
2tsp coffee liqueur or brandy
75g sponge finger biscuits
Cocoa powder for dusting
Chocolate shavings for decoration
[Steps]
Put 115g sugar into a saucepan, add water and bring to boil, stir until sugar has dissolved. Leave to cool then chill.
Put mascarpone in a bowl. Beat with a spoon until soft, stir in fromage frais.
Add in chilled syrup at a time, stirring, then add in vanilla extract.
Spoon mixture into a container and freeze for 4hrs, beating once with a fork, electric mixer or food processor to break up ice crystals.
Put instant coffee mixture in a bowl, add in remaining sugar, liqueur/brandy. Stir well and leave to cool.
Crumble biscuits into pieces and toss in coffee mixture. Beat ice cream again.
Spoon 1/3 of ice cream into a 900ml container, spoon in half the biscuits, then top with another 1/3 of ice cream.
Add in remaining biscuits, then ice cream and freeze again for 2 to 3hrs until firm enough to scoop. Dust with cocoa powder and decorate with chocolate shavings.