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
TIRAMISU ICE CREAM CAKE
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Stir sugar into espresso until dissolved. Stir in liqueur; set aside to cool.
- Using a long serrated knife, cut cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9-inch square baking dish. Using a pastry brush, brush with half the espresso syrup. Sift 2 tablespoons espresso powder over top.
- Put 1 quart ice cream into bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until softened; spread over bottom cake layer. Top with second cake layer; brush with the syrup. Let chill in freezer 20 minutes.
- Sift remaining 2 tablespoons ground espresso over cake. Mix remaining quart ice cream in the bowl of an electric mixer until softened. Spread over cake, swirling decoratively. Freeze until firm. Frozen tiramisu can be wrapped in plastic and stored in the freezer up to 3 days. Before serving, garnish with chocolate curls.
ICE CREAM TIRAMISU CAKE
Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
- Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
- Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 62.7 g, Cholesterol 150.6 mg, Fat 22.9 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 13.9 g, Sodium 325.1 mg, Sugar 45.6 g
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