TIRAMISU ICE CREAM TORTE

48 to 56 ladyfingers
1 quart each: espresso and vanilla-flavored ice cream, softened
1/3 cup chocolate sauce
1/3 cup Marsala wine
3 teaspoons unsweetened cocoa powder
12 chocolate-covered coffee beans

Line 9-inch springform pan with plastic wrap, leaving at least 6 inches overhanging sides and overlapping for full coverage.

Arrange ladyfingers snugly around sides of pan, standing them up like a picket fence. Cover bottom of pan with ladyfingers, trimming for snug fit. Brush ladyfingers with wine. Chill in refrigerator 30 minutes.

Spread espresso ice cream in pan. Cover pan with nonstick foil. Freeze until ice cream is hard.

Remove foil. Top with chocolate sauce. Cover with nonstick foil; freeze again.

Remove foil and cover with vanilla ice cream. Cover with nonstick foil; freeze again.

TO SERVE:
Unmold torte. Dust with cocoa powder and press coffee beans into surface.

Yield: 12 servings.
Adapted from source: Williams-Sonoma Mastering: Frozen Desserts by Melanie Barnard