Frozen Tiramisu Cake

Made with real espresso coffee, this is an ideal after-dinner ice-cream cake.

The ingredient of Frozen Tiramisu Cake

• 1l ctn coffee flavoured ice cream
• 250ml 1 cup freshly brewed espresso coffee cooled
• 125ml 1 2 cup kahlua liqueur
• 370g thin savoiardi sponge finger biscuits
• 1 tablespoon cocoa powder
• 2 x 250g ctns mascarpone
• 2 tablespoons icing sugar mixture
• 1 tablespoon kahlua liqueur extra

The Instruction of frozen tiramisu cake

• spoon half the ice cream into a bowl and use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• meanwhile line a 6cm deep 12 5 x 24 5cm base measurement loaf pan with plastic wrap combine coffee and kahlua in a bowl dip one third of the biscuits in the coffee mixture for 2 seconds each side place in the lined pan to evenly cover the base
• spread the softened ice cream over the top of the biscuits use the back of a spoon to smooth the surface dust with one third of the cocoa powder cover with plastic wrap and place in the freezer for 2 hours or until firm
• place remaining ice cream in a bowl use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• dip half of the remaining biscuits in the remaining coffee mixture and arrange evenly in the pan spread with remaining ice cream sprinkle with half the remaining cocoa powder repeat with the remaining biscuits and coffee mixture cover and place in the freezer for 8 hours or overnight until firm
• chill a platter in the freezer for 30 minutes place the mascarpone icing sugar and extra kahlua in a bowl stir with a wooden spoon until combined
• turn the pan onto the platter cover with a hot cloth to help release the cake remove the plastic wrap spread the mascarpone mixture over the sides and top dust with remaining cocoa powder

Nutritions of Frozen Tiramisu Cake

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