Recents in Beach

Tiramisu ice cream cake - recipe

 


Ingredient list
For the ice mixture
1 can of sweetened condensed milk (397 ml)
250 ml whipped cream
250 gr mascarpone
½ vanilla pod, the marrow
Further needed
150 ml espresso
45 ml almond liqueur, marsala or cognac
1 pack of long fingers (or fry them yourself with this recipe)
cocoa powder, for sprinkling
chocolate shavings, optional

In this recipe I combine the best of both worlds: tiramisu and ice cream cake! This dessert is very easy to make and very well prepared. You can make it a few days to a week in advance and just store it in the freezer. For this ice cake you don't need an ice cream maker, just a mixer or a trained wrist and a whisk!

The alcohol with the espresso not only provides a delicious taste but also ensures that the long fingers don't become very hard during freezing. Chocolate shavings can easily be made by going over a bar of dark chocolate with a cheese slicer. If you want the chocolate shavings to be less fine, you can make them according to this how-to.

Preparation: Tiramisu ice cream cake
Cover a 25 centimeter cake tin with plastic foil and let it hang over the sides.

Put the condensed milk, whipped cream, mascarpone and vanilla marrow in a bowl and whisk until it has the thickness of lumpy whipped cream.

Mix the espresso with the drink of your choice in a deep plate. Spoon 1/3 of the cream mixture into the mould and smooth. Dip half of the long fingers into the espresso mixture for a few seconds and place them side by side on the cream mixture. Sometimes you have to break the long fingers a bit smaller, to make sure you can make a nice layer. Spoon almost all of the remaining cream mixture onto the long fingers - so keep a little bit left over - and smooth it over. Cover the mixture with long fingers dipped in espresso and spread the last bit of cream mixture over them. Smooth the top, cover the shape with plastic foil and put it in the freezer for at least one night.

Put the tiramisu ice cream cake in the fridge half an hour before serving. Take the cake out of the mould with the plastic foil and put it upside down on a dish. Sprinkle with chocolate shavings and sprinkle with cocoa powder.

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