Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer. Mix the coffee liqueur and coffee together in a small bowl. Dip half of the ...
Cover and put in the fridge while you prepare the pandoro. Cut the pandoro into 5 even horizontal slices and spread out on a work surface. Mix the coffee and liqueur together, then use a pastry brush ...
Mix all together in the written above order in a bowl.Bake at 180C 40-45 minutes (18 cm baking dish).Let it cool to the room temperature before assembling.