This is just a quick post because I wanted to fancify my already delicious stash of Peters Overload ice cream. I found a suitably decorative (but simple) idea in an old issue of Donna Hay mag, and a couple of hours later was able to unmould this posh-looking dessert to a small but appreciative audience, ie. me and him
There aren't many step-by-step photos of the process here because I had a .. um... 'accident' with my bottle of Kahlua during the preparation - I knocked it over and a third.of the bottle quickly trickled/poured down the countertop and cupboards. It's times like these you need a stiff drink. And a kitchen elf to do the cleaning up.
By the way, don't forget to enter the chunktastic Peters Overload ice cream kit giveaway. You could win your own stash of ice cream and impress your guests with even less effort than this. Enter here!
Frozen Tiramisu
serves 4
Ingredients
1 litre (1 3/4 pints) ice cream
1/2 cup coffee-flavoured liqueur, eg. Kahlua
10 sponge finger biscuits (Savoiardi)
1 cup raspberries, fresh or frozen
Method
1. Line a small loaf tin with baking paper leaving enough paper to hang over the edges of the tin. Dip the sponge fingers in the coffee liqueur and place half the biscuits in the base of the tin.
2. Layer with half the ice cream and the remaining biscuits.
3. Then add a layer of raspberries and the remaining ice cream.
4. Place in the freezer for 3-4 hours or until firm. Use the baking paper to lift the tiramisu out of the tin. Cut into slices to serve.
Recipe adapted from Donna Hay magazine (Nov/Dec 2005)
I got as far as photographing the savoiardi in the tin before I knocked over the liqueur and had to scramble for the paper towels and cleaning spray (not used in this recipe).
I used Peters Overload ice cream in Rolo flavour for the tiramisu - it has amazing chunks of Rolo chocolate and caramel swizzled through the ice cream.
Just unmould the tiramisu after freezing for a couple of hours ...
Then slice and serve. The ice cream, berries and marinated sponge fingers are a knockout combination.
What a clever and easy way to make a delicious frozen treat! Perfect for summer. (still hoping the weather in Sydney will warm up quickly soon)
ReplyDeleteheh heh you sure you didn't already have a drink or two before knocking the kahlua over :P the rolo icecream sounds fabulous and layered like a tiramisu is genius
ReplyDeleteWill have to give this a try. Attempted a version which said to dip the sponge fingers into the usual coffee mixture and ended up getting ice-crystals afterwards!
ReplyDeleteTo use the rolo flavor is brilliant! Next time let's trade. Call me and I'll clean up but promise to save me a slice!
ReplyDeleteI've definitely had kitchen mishaps like that. And then I usually end up licking kahlua off the floor. Hey, can't let it go to waste!
ReplyDeleteThis tiramisu sounds delicious! Such a nice change from the norm.
nice combo. what an awesome no bake dessert
ReplyDeleteEasy peasy but looks nice and fancy :) I am sure I would have knocked the bottle over too. I wonder if you swore as much as I would have..
ReplyDeletehey what a quick way to make tiramisu this is awesome!!
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