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Frozen tiramisu with chocolate sauce
Frozen tiramisu with chocolate sauce
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Cold Italian tiramisu with warm, decadent chocolate sauce - a luxurious dessert that's as delightful to eat as it is to behold. Ideal for a post-dinner treat.
Ingredients:
  • Melted butter, to grease
  • 6 eggs
  • 220g (1 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 30g (1/4 cup) cocoa powder
  • 40.00 gm boiling water
  • 60ml (1/4 cup) freshly brewed espresso coffee, cooled
  • 1 x 200g pkt dark cooking chocolate (Nestle brand), broken into pieces
  • 80ml (1/3 cup) thickened cream
  • 4 egg yolks
  • 100ml coffee liqueur (Tia Maria or Kahlua)
  • 110g (1/2 cup) caster sugar
  • 2 egg whites
  • 1 x 250g container mascarpone, at room temperature
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm-square deep cake pan with melted butter and line the base and sides with non-stick baking paper.
  • Whip the eggs using an electric beater until stiff peaks form in a dry bowl. Gradually add sugar, 1 tablespoon at a time, beating well between each addition until fully combined. Beat for 2-3 minutes until the sugar dissolves. In a separate bowl, sift together the flours and cocoa. Gently fold the flour mixture into the egg mixture in 2 batches using a metal spoon. Add water and fold until just combined.
  • Pour batter into the prepared pan and use a spoon to level the top. Bake in a preheated oven for 40 minutes, or until a skewer comes out clean when inserted into the center. Remove from the oven and cool on a wire rack.
  • For the filling: In a large heatproof bowl, combine egg yolks, coffee liqueur, and half the sugar. Place the bowl over simmering water without touching it. Beat with an electric mixer for about 7 minutes until thick and creamy. Remove from heat and let it cool for 10 minutes. In another bowl, whisk egg whites until soft peaks form. Add the remaining sugar and whisk until dissolved. In a separate bowl, mix mascarpone, cream, and coffee. Fold half of the mascarpone mixture and egg white mixture into the cooled egg yolk mixture, then repeat with the remaining mixtures.
  • 1. Slice the cake in half horizontally using a serrated knife. Then cut each half into 1cm-thick slices. Trim off the crusts and halve each slice lengthwise. Set aside 6 slices of cake. Line a 1.25L (5-cup capacity) metal pudding basin with the remaining cake slices, slightly overlapping them. Give them a light brush with coffee.
  • Fill the pudding basin with the filling and use a spoon to create a smooth top. Add the reserved cake slices on top. Cover with plastic wrap and freeze for 6 hours or overnight.
  • Create a double boiler by setting a medium heatproof bowl over a saucepan with simmering water, ensuring the bowl doesn't touch the water. Stir occasionally with a wooden spoon until the chocolate and cream melt and the mixture is smooth. Remove from the heat.
  • Allow tiramisu to thaw at room temperature for 30 minutes before serving. Transfer onto a serving plate and slice into 8 wedges using a warm knife. Drizzle with warm chocolate sauce and serve.

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