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Frozen tiramisu cake
Frozen tiramisu cake
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Prep Time:
535 minutes
Cook Time:
Total Time:
535 minutes
Decadent espresso ice cream cake for a perfect dessert.
Ingredients:
  • 1L ctn coffee-flavoured ice-cream
  • 250ml (1 cup) freshly brewed espresso coffee, cooled
  • 125ml (1/2 cup) Kahlua liqueur
  • 370g thin savoiardi (sponge finger biscuits)
  • 10.00 gm cocoa powder
  • 2 x 250g ctns mascarpone
  • 24.00 gm icing sugar mixture
  • 20.00 ml Kahlua liqueur, extra
Instructions:
  • Transfer half of the ice-cream to a bowl and gently break it up with a spoon. Let it sit for 15-20 minutes to soften.
  • Prepare the loaf pan by lining it with plastic wrap. Mix the coffee and Kahlua together in a bowl. Quickly dip one-third of the biscuits into the coffee mixture for 2 seconds per side. Arrange them in the pan to create an even layer on the base.
  • Spread the lusciously soft ice-cream over the biscuits, then elegantly level with the back of a spoon. Sprinkle with a generous amount of one-third of the velvety cocoa powder. Seal with plastic wrap and let it rest in the freezer for 2 hours, or until beautifully set.
  • Transfer the remaining ice-cream to a bowl and gently break it up with a spoon. Let it sit for 15-20 minutes to soften slightly.
  • Dip half of the remaining biscuits in the coffee mixture and layer evenly in the pan. Spread with half of the ice cream and sprinkle with half of the cocoa powder. Repeat with the rest of the biscuits and coffee mixture. Cover and freeze for 8 hours or overnight until firm.
  • Place a platter in the freezer for 30 minutes to chill. Combine mascarpone, icing sugar, and extra Kahlua in a bowl, stirring with a wooden spoon until well mixed.
  • Invert the pan onto the serving platter. Place a warm cloth on top to loosen the cake. Unwrap and spread the mascarpone mixture over top and sides. Finish by sprinkling the remaining cocoa powder over it.

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