FROZEN TIRAMISU CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
- Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
- Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
- Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
- Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
- Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.
TIRAMISU LAYER BARS
Similar to classic tiramisu, but even better with an extra layer of chocolate cookie crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix cookie crumbs and butter. Press in pan. Bake 10 minutes. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat coffee and granulated sugar to boiling over medium-high heat, stirring occasionally. Remove from heat. Cool completely, about 30 minutes. Stir in liqueur.
- Cut pound cake into 13 (1/2-inch) slices; trim to level top of each slice.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Add mascarpone cheese; beat on medium speed until stiff peaks form (do not overbeat). Spread half of whipped cream mixture over crust in pan. Top with pound cake slices, fitting snugly together. Brush with coffee syrup mixture until absorbed. Spread with remaining whipped cream mixture. Sift or sprinkle cocoa over top.
- Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 203, Carbohydrate 17 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 125 mg
TIRAMISU ICE CREAM SQUARES
Convenient and crowd-pleasing! Make this dessert in half an hour, place in the freezer up to a week before your gathering, and it's ready to serve 18.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 18
Number Of Ingredients 7
Steps:
- Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
- Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
- Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
- In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g
FROZEN TIRAMISU
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
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Yield 14
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 38.1 g, Cholesterol 186.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 19.1 g, Sodium 126.6 mg, Sugar 29.7 g
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