Affogato Ice-Cream Cake w/ Frangelico

Step 1: Preheat oven and prepare brownie mixture according to packet instructions. Spread each brownie into two 22cm lined cake pans and bake until a skewer inserted in the centre comes out with a few moist crumbs and then remove from oven, and brush each with 1 tablespoon Frangelico and let cool completely and using a 20 cm springform cake pan as a guide to trim to two 20cm cakes.

Step 2: Grease a 20cm springform cake pan and line base and side of with baking paper. Place 1 of the trimmed cakes in the base and spread softened ice cream over the top, then top with second cake and freeze for at least 6 hours or overnight.

Step 3: When almost ready to serve, make the Frangelico ‘ice magic’.

Step 4: Place chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water and stir until melted and smooth, then stir in remaining 40 ml Frangelico and cool to room temperature.

Step 5: Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone.

Step 6: Release the cake from the cake pan and place on a serving plate and top with the mascarpone mixture then drizzle with cooled Frangelico ‘ice magic’.

Step 7: Freeze for 30 minutes to set the sauce and then scatter over coffee beans to serve.