Prep Time
70 Minutes
Cook Time
20 Minutes
Makes
12
Ingredients
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12 Mission Soft and Fluffy Wraps
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100g dark chocolate, melted
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2 tbsp coffee beans, crushed
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¾ cup single cream
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¾ cup mascarpone cream
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2L vanilla ice cream, softened
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Instructions
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Step 1
Preheat oven to 180°C and line two large trays with non-stick baking paper.
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Step 2
From 1 Mission Soft and Fluffy wrap, cut out two 7.5cm rounds. Repeat with remaining wraps.
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Step 3
Place rounds on to one prepared baking tray and bake for 10-12 minutes or until lightly browned and crisp. Allow to cool slightly.
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Step 4
Place chocolate in a small bowl. Dip one edge of each round into the chocolate and place on remaining tray. Sprinkle with crushed coffee beans and refrigerate until set.
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Step 5
In an electric mixer, beat cream and mascarpone on low speed for 1 minute or until well combined.
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Step 6
Add ice cream and beat for 1 minute or until smooth. Spoon the mixture into a piping bag fitted with star-shaped nozzle and freeze for 30 minutes or until just firm.
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Step 7
Pipe a swirl of cream filling onto 1 round and top with another round. Repeat to make 12 stacks. Serve immediately.
