FROZEN TIRAMISU
Love tiramisu but don't have time to make it? My ice cream version rivals the real thing and can be prepared in under half an hour, no pastry skills required - not a bad return on a dessert that serves up to 14 people. If you think your supermarket doesn't carry mascarpone cheese, look again. Just because you've never seen it doesn't mean it's not there. If you really can't find it, no worries. You can make the sauce with cream cheese; just follow the conversion method in the introduction to the recipe. If you have little espresso cups collecting dust in the china cabinet, bring them out. Fill
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
- Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
- When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 38.1 g, Cholesterol 186.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 19.1 g, Sodium 126.6 mg, Sugar 29.7 g
FROZEN TIRAMISU SQUARES
Need a frosty dessert that serves 15? You've just found an easy one you can make ahead.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
- In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
- Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 85 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 27 g, TransFat 1 g
FROZEN TIRAMISU DESSERT
Our daughter-in-law loves tiramisu so I knew I had to try this recipe. Not only is it easy to prepare, it's absolutely delicious. Get ready to dole out seconds!-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Dissolve coffee granules in hot water. Cool to room temperature; set aside., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 minutes., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in creme de cacao if desired. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from the freezer 30 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 314 calories, Fat 19g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 104mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
ICE CREAM TIRAMISU CAKE
Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
- Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
- Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 62.7 g, Cholesterol 150.6 mg, Fat 22.9 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 13.9 g, Sodium 325.1 mg, Sugar 45.6 g
FROZEN "TIRAMISU"
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahl�a. Let the syrup cool.
- Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.
- Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.
- Remove cake from freezer; sprinkle with remaining 2 tablespoons ground espresso. Place coffee ice cream in mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.
TIRAMISU ICE-CREAM CAKE
Another from Bill Granger. The magnificent tiramisu ice-cream cake can be prepared a day in advance. It is very straightforward to make but has a great show-off factor and will leave your guests satisfied, impressed and wondering how you managed it on a weeknight.
Provided by Chickee
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1120.4, Fat 60.4, SaturatedFat 36.2, Cholesterol 314.5, Sodium 331.4, Carbohydrate 121.2, Fiber 9.8, Sugar 82.9, Protein 21.6
FROZEN TIRAMISU
I found this recipe in USA Weekend. I am saving it to make this summer for my son-in-law who absolutely loves Tiramisu!
Provided by Chris Reynolds
Categories Frozen Desserts
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Line bottom and sides of a 9" springform pan with the ladyfingers. Brush with the coffee liqueur. Freeze at least 20 minutes.
- In a small bowl, combine the melted chocolate with sweetened condensed milk; chill 10 minutes. Scoop 1/2 of the ice cream into the prepared pan, pressing down to level the layer. Evenly top with the chocolate mixture. Finish by scooping the last 1/2 of the ice cream over the top, pressing down to level the layer. Cover and freeze 5 hours or overnight.
- To serve, remove ring from pan and arrange cake on serving platter. Beat the cream cheese, sugar and vanilla; fold in the whipped topping. Evenly spread over the ice cream layer, then sprinkle with cocoa powder.
Nutrition Facts : Calories 717.5, Fat 34.4, SaturatedFat 20.3, Cholesterol 127.3, Sodium 263.5, Carbohydrate 92.2, Fiber 2.9, Sugar 80.2, Protein 12.5
TIRAMISU ICE CREAM CAKE
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
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- Add butter and pulse/mix to combine. Press into base of prepared tin and smooth with the back of a spoon.
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