Frozen Tiramisu

Frozen Tiramisu

8

"Love tiramisu but don't have time to make it? My ice cream version rivals the real thing and can be prepared in under half an hour, no pastry skills required - not a bad return on a dessert that serves up to 14 people. If you think your supermarket doesn't carry mascarpone cheese, look again. Just because you've never seen it doesn't mean it's not there. If you really can't find it, no worries. You can make the sauce with cream cheese; just follow the conversion method in the introduction to the recipe. If you have little espresso cups collecting dust in the china cabinet, bring them out. Fill"
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Ingredients

servings 495 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

I'm a little confused about the ingredients... what is meant by the " 1 (1 ounce) square gallon coffee ice cream, softened on microwave's defrost setting for 1 minute " ? Would love to make ...

Most helpful critical review

Nothing special. It was good simply because it's ice cream. Not worth the time it takes to make or for that matter find the ingredidents. Wont make it again.

I'm a little confused about the ingredients... what is meant by the " 1 (1 ounce) square gallon coffee ice cream, softened on microwave's defrost setting for 1 minute " ? Would love to make ...

This was pretty good. I made this for some friends that we had over for dinner. It was very simple to prepare. I am not sure about how necessary the sauce is though. I just used a gallon of coff...

I used Ghirardelli 60% cocoa chocolate in the ice cream rather than bittersweet, which was very good. This is much easier than a traditional Tiramisu, while still retaining much of what makes T...

Don't skip the Sauce! It is the best part! Everyone at my dinner party loved it, and my husband could not wait for the next evening to eat what was left over! Next time I am going to soak the...

delicous!! I made for my family and they loved it my grandmother wanted the recipe. My grandfather loved the sauce he kept asking for more.

both ice cream AND tiramisu? its the perfect dessert, and easy to make!

Everyone loved this dessert. I will make many more times.

Nothing special. It was good simply because it's ice cream. Not worth the time it takes to make or for that matter find the ingredidents. Wont make it again.