Step 1

Line 6-hole (⅔ cup/160ml) loaf pan with foil, extending foil 5cm

Step 2

(2 inches) over sides. 2 Sprinkle liqueur over muffins in medium bowl; stir in ice-cream.

Step 3

Divide ice-cream mixture among pan holes, cover with foil; freeze about 3 hours or until firm.

Step 4

Remove ice-cream bars from pan; remove foil, place bars on tray. Freeze ice-cream bars until required.

Step 5

Trace 12cm x 15cm (4¾ -inch x 6-inch) rectangle on piece of paper. Cover paper with plastic wrap. Spread one-sixth of the chocolate onto plastic wrap into rectangle shape. Remove one ice-cream bar from the freezer; stand in centre of chocolate rectangle. Pull plastic wrap up to encase bottom and sides of ice-cream bar; return to tray, freeze 1 minute or until chocolate sets. Gently peel away plastic wrap; return ice-cream bar to tray, freeze. Repeat with remaining chocolate and ice-cream bars.

Step 6

Dust tiramisu bars with sifted cocoa; serve with a shot of hot coffee, if you like.