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Frozen Tiramisu

Frozen Tiramisu

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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 {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Robyn
22

Robyn

5/27/2005

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 for summer events though.

CAIRB
17

CAIRB

12/25/2006

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 Tiramisu so delicious. But most importantly, I would make twice the sauce - the sauce is exquisite and really makes the dessert, in my opinion.

SARRAHS
16

SARRAHS

2/20/2006

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 coffee flavored ice cream- and it worked great!

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