Tiramisu Ice Cream Food

TIRAMISU ICE CREAM

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 ICE CREAM

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.

TIRAMISU ICE CREAM 1998 ( ITALY)

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.

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.

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.

TIRAMISU ICE CREAM RECIPE

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.

TIRAMISU

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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:

• 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.

ICE CREAM TIRAMISU CAKE

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.

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.

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.

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.