Tiramisu Popsicles

Everyones favourite Italian coffee, mascarpone and chocolate dessert gets transformed into an ice-cream.

The ingredient of Tiramisu Popsicles

• 2 tablespoons rice malt syrup
• 2 teaspoons instant coffee
• 2 tablespoons dutch cocoa powder
• 500g thick greek style yoghurt
• 125ml thickened cream
• 1 2 cup 110g caster sugar
• 150g biscotti roughly chopped
• 1 cup 220g caster sugar
• 1 3 cup 80ml amaretto liqueur

The Instruction of tiramisu popsicles

• combine the rice malt syrup coffee cocoa and 1 4 cup 60ml boiling water in a jug whisk to combine then set aside to cool completely combine yoghurt cream and sugar in a large bowl stir to combine then set aside for 10 minutes or until sugar dissolves
• place 1 tsp coffee mixture into each icy pole mould then divide half the yoghurt mixture among moulds top with 1 tbs coffee mixture then add remaining yoghurt mixture use a skewer to ripple then secure tops tightly with foil using a small sharp knife cut a small hole into the foil at the centre of each icy pole and insert a paddle pop stick freeze overnight or until frozen
• for the biscotti crumb spread biscotti on a baking tray lined with baking paper place sugar amaretto and 1 tbs water in a small saucepan over medium heat cook stirring for 3 4 minutes until the sugar dissolves boil without stirring for 10 minutes or until golden and the syrup reaches 180u00b0c on a sugar thermometer pour toffee over biscotti and set aside for 10 minutes to harden using your hands break up the biscotti toffee and place in a food processor whiz to a fine crumb
• remove popsicles from moulds and serve with biscotti crumb

Nutritions of Tiramisu Popsicles

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