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"
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 LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
- Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
- Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
- Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
- Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.
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.
TIRAMISU CAKE
You can use rum or brandy, if you like.
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
- Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 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.
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
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