Tiramisu ice cream cake

By Hope Malau
03 December 2016

Tiramisu ice cream cake is as easy as making layered Tiramisu!

Serves 6 Preparation: 15 min Cooking: 3 min Chilling: 3 hours

  • 250 ml (1 c) black coffee
  • 60 ml (¼ c) brandy
  • 38 sponge finger biscuits
  • 3 eggs, separated
  • 60 ml (¼ c) castor sugar
  • 40 ml (8 t) warm water
  • 2,5 ml (½ t) vanilla essence
  • 250 g mascarpone cheese
  • 60 g dark chocolate, grated
  • 60 ml (¼ c) cocoa

Lightly grease a 20 cm cake tin.

1 Pour the coffee and brandy into a small dish. Dip the finger biscuits one by one into the coffee mixture and stand the biscuits upright around the sides of the cake tin.

2 Place the egg yolks, castor sugar, water and vanilla essence in a mixing bowl. Beat the mixture until pale and thick. Gently fold in the mascarpone cheese.

3 In another heatproof bowl over a pot of gently simmering water, whisk the egg whites until stiff peaks form and fold into the mascarpone mixture. Spoon a third of the mixture into the cake tin. Dip a few of the biscuits into the coffee mixture and place a single layer of biscuits on top of the mixture. Sprinkle over half of the chocolate. Repeat the layers until all the ingredients are used, ending with a layer of fingers.

4 Cover with clingfilm and freeze for 3 hours or overnight. Turn onto a serving plate and sprinkle over the cocoa.  Serve immediately.

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