TIRAMISU ICE CREAM
Tiramisu Ice Cream made in Thermomix® (or without) is a very upscale fine-dining luxurious recipe for an unforgettable "company's coming dinner" on a warm Summer Eve.
Provided by Valerie Lugonja
Categories Dessert
Time 12h30m
Number Of Ingredients 7
Steps:
- Make the strong espresso and set aside to cool
- Place espresso, rum and cocoa into mixing bowl and mix to combine for 30 seconds at speed 2
- Transfer to a small bowl and set aside
- Cover inside of a 2-litre serving bowl with plastic wrap (2.2 Liter insulated Thermomix Serving Bowl is perfect) and place in freezer to chill (this will aid in the freezing and curing of the ice-cream, later)
- Insert butterfly whisk into mixing bowl, add eggs and sugar and whisk 10 minutes at speed 4
- Remove butterfly whisk and add mascarpone and mix for30 seconds at speed 3 (use spatula to move ingredients from bottom of bowl around blade and mix for another 30 seconds from speed 3-4 until ingredients are creamy and smooth throughout
- Add Lady Fingers and mix for 15 seconds on reverse speed 2 with spatula inserted through hole in lid of bowl to ensure ingredients stay near the blade
- Pour half of the cream mixture into the prepared and chilled 2-litre container
- Distribute half the "set-aside swirl mixture" over the cream and mix gently with a spoon to create a variegated effect
- Pour remaining cream into the bowl and drizzle remaining swirl in a decorative fashion over the cream and gently swirl it to create a variegated effect
- Seal the container with a lid and wrap tightly for freezer, then freeze for at least 10-12 hours (no peeking)
- Remove the pan from the freezer 15-20 minutes before serving to enable easier scooping
TIRAMISU ICEBOX TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
TIRAMISU ICE CREAM
Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and crunchy savoiardi (lady finger) biscuits.
Provided by Emily Kemp
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- Pour the ice cream into your ice cream machine.
- Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Nutrition Facts : Calories 1530 kcal, ServingSize 1 serving
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
TIRAMISU ICE CREAM SQUARES
Convenient and crowd-pleasing! Make this dessert in half an hour, place in the freezer up to a week before your gathering, and it's ready to serve 18.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 18
Number Of Ingredients 7
Steps:
- Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
- Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
- Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
- In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g
TIRAMISU ICE CREAM RECIPE
Rich and decadent tiramisu ice cream recipe. Made with ladyfingers and fudge folded into a creamy custard. Enjoy eating this delicious ice cream recipe!
Provided by Kelly Egan - A Side of Sweet
Categories Dessert
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
- Remove from heat and let cool, about 30 minutes.
- Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
- Reduce mixer speed to medium-low and pour milk mixture slowly into it.
- Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
- Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
- Chill in the fridge for at least one hour.
- Freeze in an ice cream maker.
- While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
- Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
- Chill in the freezer until set.
- To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.
Nutrition Facts : ServingSize 1 scoop, Calories 618 calories, Sugar 30.9 g, Sodium 297.7 mg, Fat 37.8 g, SaturatedFat 21.4 g, TransFat 0.9 g, Carbohydrate 52.5 g, Fiber 0.8 g, Protein 14.2 g, Cholesterol 337.1 mg
TIRAMISU ICE CREAM RECIPE
Bring together two infamous sweets and try our Tiramisu Ice Cream Recipe. Enjoy this rich and decadent Tiramisu Ice Cream Recipe that blends together the sweet flavors of vanilla and the bold flavors of coffee that are sure to satisfy your sweet tooth.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Break each of 2 grahams into 4 rectangles; coarsely crush remaining grahams.
- Add milk to coffee granules in medium bowl; stir until dissolved. Add dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP, then graham crumbs until blended. Pour into freezer-proof container.
- Freeze 4 hours or until firm. Serve with graham rectangles.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.6259 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TIRAMISU ICE CREAM 1998 ( ITALY)
Make and share this Tiramisu Ice Cream 1998 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk and half and half with the vanilla been in a heavy saucepot.
- Bring up to just boiling point over medium heat.
- Whisk the eggs with the sugar until well blended.
- Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
- Return all to the saucepot on medium heat.
- Cook over medium low heat until mixture coats the back of a spoon.
- Stirring constantly, and not boiling.
- Remove the vanilla bean and clean off.
- Scrape seeds that remain in the pod, and throw away the empty pod.
- Mix the seeds in with the mascarpone cheese and beat until creamy.
- Strain if desired the egg milk mixture into a large bowl, pushing thru well.
- This will remove any cooked egg that might have occurred.
- Now into the bowl of custard, combine the mascarpone and seeds.
- Chill mixture covered overnight or until completely cold about five hours.
- Stir in the coffee cyrstals.
- Pour into the freezer container and process as manufacturers directions.
- Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
- You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
- So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
- Spoon into a tupperware or covered freezer type container, and freeze solid.
Nutrition Facts : Calories 284, Fat 10.5, SaturatedFat 5.3, Cholesterol 202.8, Sodium 66.2, Carbohydrate 37.8, Fiber 0.1, Sugar 34.5, Protein 6.6
TIRAMISU ICE CREAM CAKE
Like a tiramisu cake, but with ice cream instead.
Provided by Aflie
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 4h5m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 67.5 g, Cholesterol 213.4 mg, Fat 24.7 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 149.1 mg, Sugar 58.3 g
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
TIRAMISU ICE-CREAM CAKE
Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium
TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
- Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
- To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
- Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
- Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.
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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