Ice cream cake with macaroons and liqueur

Take ice cream from freezer. Heat in liqueur. Place macaroons in a bowl and pour 1/2 dl of warm liqueur over them. Cover the bottom with plastic foil. Slowly dip long fingers with non-sugared silk into the rest of hot liqueur and put them into shape with the side of sugar on the wall. Make half of ice cream in shape and smooth out. Spread the bitter cakes over ice cream, scoop out the remaining ice cream and smooth out. (If long fingers protrude above ice cream, cut off biscuits with a sharp knife to the height of ice cream.) Put the ice cream in use until deep enough (at least 1 hour). Pour chocolate curls over the narrow side of the chocolate bar with peeler.

Take ice from frozen. Place dish on shape, turn it together and let ice slide out of shape. Remove plastic foil. Distribute white chocolate curls over ice-cream cake and sprinkle with icing sugar. Cut ice-tail at the table into points and divide it over four plates.