Frozen Tiramisu Dessert Food

FROZEN TIRAMISU DESSERT

Steps:

• Mix first 4 ingredients until blended. Arrange half the ladyfingers on bottom of 9-inch square dish; brush with half the wine mixture. Let stand 3 min.
• Spoon half the ice cream over ladyfingers in dish. Cover with remaining ladyfingers; brush with remaining wine mixture. Top with remaining ice cream. Sift cocoa powder over ice cream.
• Freeze 3 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly.

FROZEN TIRAMISU CAKE

Steps:

• Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
• Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
• Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
• Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
• Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
• Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.

FROZEN TIRAMISU

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.

FROZEN TIRAMISU

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.

FROZEN TIRAMISU SQUARES

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.

FROZEN RHUBARB DESSERT

Steps:

• In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
• Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
• Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
• Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
• METHOD FOR CRUST AND TOPPING:.
• Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
• Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
• Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
• Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
• In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
• Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.

20 SIMPLE LADYFINGER DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ladyfinger dessert in 30 minutes or less!

FROZEN TIRAMISU DESSERT

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.

FROZEN HAZELNUT-TANGERINE TIRAMISU

Steps:

• For Praline:
• Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Mix in nuts. Pour onto prepared sheet; cool. Coarsely chop praline.
• For Filling:
• Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup, about 12 minutes. Set aside. Whisk 1 cup sugar and yolks in large metal bowl. Whisk in 1 cup water. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180°F., about 5 minutes. Remove from over water. Using electric mixer, beat mixture until cool, about 5 minutes. Mix in tangerine juice, cream and peel. Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Fold in 1 cup praline (reserve remaining praline for another use). Chill filling while preparing biscuits.
• Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap. Stir remaining 10 tablespoons sugar, 10 tablespoons water and espresso powder in heavy small saucepan over low heat until sugar dissolves. Mix in 5 tablespoons Grand Marnier. Cool syrup.
• Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup 10 seconds per side. Place rounded end up and sugared side against side of prepared pan. Repeat with as many biscuits as necessary to cover sides of pan. Soak more biscuits in syrup and place on bottom of pan, covering completely. Pour half of filling into pan. Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely. Spoon remaining filling over. Freeze overnight.
• Release pan sides from cake. Fold down plastic. Sift cocoa over dessert. Garnish with tangerine slices, if desired.