Choc Cherry Tiramisu Ice Cream Cake Recipes

TIRAMISU ICE CREAM CAKE

Steps:

• Stir sugar into espresso until dissolved. Stir in liqueur; set aside to cool.
• Using a long serrated knife, cut cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9-inch square baking dish. Using a pastry brush, brush with half the espresso syrup. Sift 2 tablespoons espresso powder over top.
• Put 1 quart ice cream into bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until softened; spread over bottom cake layer. Top with second cake layer; brush with the syrup. Let chill in freezer 20 minutes.
• Sift remaining 2 tablespoons ground espresso over cake. Mix remaining quart ice cream in the bowl of an electric mixer until softened. Spread over cake, swirling decoratively. Freeze until firm. Frozen tiramisu can be wrapped in plastic and stored in the freezer up to 3 days. Before serving, garnish with chocolate curls.

CHOC-CHERRY TIRAMISU ICE-CREAM CAKE

Steps:

• Grease a 9cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 6cm overhang on all sides. Place coffee, marsala (if using) and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
• Using and electric mixer, beat cream cheese until smooth. Add vanilla ice-cream, 1 cup at a time, beating well after each addition.
• Spoon half the cream cheese mixture into prepared pan. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over cream cheese mixture. Add Cherries to remaining cream cheese mixture. Stir until just combined. Spoon cherry cream cheese mixture over biscuits. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turning to coat. Place, in a single layer, over cherry cream cheese mixture. Cover with plastic wrap. Freeze 1 to 2 hours or until firm.
• Spoon chocolate ice-ceam into a large bowl. Set aside for 10 minutes to soften. Stir until smooth. Dip remaining 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over chocolate ice-cream. Cover with plastic wrap. Freeze overnight or until firm.
• Stand at room temperature for 5 minutes to soften slightly. Turn out onto a plate. Top with cream, cherries, Flake, chocolate curls and cachous. Serve.
• NOTE: For a non-alcoholic version, omit marsala and add extra 1/4 cup boiling water to coffee in step 1.

CHOCOLATE-CHERRY ICEBOX CAKE

Steps:

• For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
• Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
• For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
• To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.

TIRAMISU ICEBOX TORTA

Steps:

• Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
• In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
• Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.

CHOCOLATE-CHERRY ICE CREAM CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack., Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm., Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.

CHOCOLATE-CHERRY ICE-CREAM CAKE

Steps:

• Heat oven to 350°F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
• Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
• Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.

TIRAMISU ICE CREAM CAKE

Steps:

• Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
• Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
• Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
• Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
• Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
• Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
• Remove cake from the freezer and sift remaining espresso over top.
• Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
• To serve, garnish with chocolate curls.

TIRAMISU ICE-CREAM CAKE

Steps:

• Line a 20cm square baking tin with baking paper or clingfilm. Combine the coffee, kahlua and marsala in a bowl.
• Dip half the biscuits into the coffee mix and use to line the base of the tin. Layer half the ice-cream on top and then half the grated chocolate.
• Repeat layers and place in the freezer for 4 hours or until frozen.

TIRAMISU ICE-CREAM CAKE

Steps:

• On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
• Make the mascarpone ice cream:
• In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
• Make the espresso ice cream:
• In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
• Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

CHOCOLATE CHERRY CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
• Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
• Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
• For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

TIRAMISU ICE-CREAM CAKE

Steps:

• Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
• Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
• Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
• Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.