1. Line a loaf tin or similar-sized baking dish with glad-wrap, and place into the freezer to chill while you Mix together coffee & coffee liqueur ( option to sub out liqueur for more coffee ). Quickly dip your lady fingers but not fully submerged into the coffee you don't want them too soft.
2. Put a layer of coffee dunked lady fingers at the bottom of your tin, spoon on your Bark Bay Belgian Chocolate Motueka Creamery Ice Cream & then add another layer of dunked lady fingers. Add a layer of Deep South Aspiring Caramel Frappé Ice Cream & another layer of dunked lady fingers. Freeze for 2-3 hours.
3. Once you are ready to indulge in this delicious dessert, mix together your creamy mascarpone & vanilla bean paste, smear or pipe on top, & dust with cocoa powder.