



FROZEN TIRAMISU
(Serves 10)
1 store bought chocolate loaf cake
250 g mascarpone
30 ml icing sugar
30 ml coffee liqueur to mix with the mascarpone
2 liter vanilla ice cream, softened (I made mine with FIRST CHOICE Vanilla velvet dairy dessert or use store bought vanilla ice cream)
200 g boudoir biscuits
80 ml cold espresso
80 ml coffee liqueur
100 g dark chocolate, grated or chopped finely
cacao powder for dusting
METHOD:
- Line a 2 liter loaf pan with baking paper (edges of paper must hang over to be able to lift out once frozen)
- Cut the cake in slices and line the bottom of the tin with the cake.Sprinkle with a little coffee liqueur
- Mix together the mascarpone, icing sugar and 30 ml coffee liqueur and spread on top of the chocolate cake.
- Cover generously with some of the grated chocolate
- Spoon half of the softened vanilla ice cream on and smooth with a palette knife
- Combine the rest of the coffee liqueur and the espresso and dip half of the biscuits into the mixture.Place a single layer on top of the ice cream and dust with more grated chocolate
- Repeat with another layer of ice cream and biscuits
- Cover and freeze overnight
- TO SERVE:remove the frozen tiramisu from the tin, dust with cacao powder and serve. OPTIONAL to drizzle with melted dark chocolate and garnish with chocolate shards or long stem cherries
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