Step 1

Line a 9cm x 19cm loaf pan (base measurement) with two strips of baking paper to cover base and extend 5cm over all sides.

Step 2

To make the praline, lightly oil an oven tray. Scatter almonds over tray. Put sugar and the water in a small saucepan and stir over a low heat until the sugar has dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil, without stirring; boil, uncovered, for 8-10 minutes or until it turns a rich toffee colour. Quickly drizzle toffee over the almonds. Tilt the tray a few times to ensure it spreads evenly. Cool.

Step 3

Put the coffee into a large shallow bowl and add the boiling water. Stir to dissolve then stir in the liqueur.

Step 4

Break up the praline into pieces and place half in a food processor. Process to chunky crumbs.

Step 5

To make the ice-cream, beat the cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Fold in the mascarpone and praline crumbs then fold in ¼ cup (60ml) of the coffee mixture until just combined.

Step 6

Dip one of the sponge finger biscuits into the remaining coffee mixture and then place into the base of the loaf pan. Repeat with another five biscuits, trimming to fit.

Step 7

Spread ice-cream mixture over the biscuits; smooth top. Dip the remaining biscuits into the coffee mixture and place on top of the ice-cream. Cover with plastic wrap and freeze overnight.

Step 8

To serve, invert the loaf pan onto a chilled plate. Dust with sifted cocoa then top with the reserved praline pieces.