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Tiramisu popsicles
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Italian tiramisu turned into decadent ice cream.
Ingredients:
  • 56.80 gm rice malt syrup
  • 2 tsp instant coffee
  • 20.00 gm Dutch cocoa powder
  • 500g thick Greek-style yoghurt
  • 125ml thickened cream
  • 110g caster sugar
  • 150g biscotti, roughly chopped
  • 220g caster sugar
  • 80ml amaretto
Instructions:
  • In a jug, mix together the rice malt syrup, coffee, cocoa, and 1/4 cup (60ml) boiling water. Whisk until well combined, then let it cool. In a large bowl, combine yoghurt, cream, and sugar. Stir well and let it sit for 10 minutes until the sugar dissolves completely.
  • Add a teaspoon of coffee mixture to each icy pole mould, followed by half of the yogurt mixture. Sprinkle a tablespoon of coffee mixture on top, then finish with the remaining yogurt mixture. Swirl using a skewer, cover tightly with foil, and insert a paddle-pop stick through a hole in the center of each. Freeze overnight or until solid.
  • Onto a lined baking tray, arrange biscotti. In a small saucepan over medium heat, combine sugar, amaretto, and 1 tablespoon of water. Stir for 3-4 minutes until sugar dissolves. Let it boil for 10 minutes until golden and syrup reaches 180°C. Pour the toffee over biscotti and let it cool for 10 minutes. Break up the biscotti toffee by hand and pulse in a food processor until fine crumbs form.
  • Serve the popsicles with a sprinkle of biscotti crumb after removing them from the moulds.

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