FROZEN TIRAMISU
PREP + COOK TIME 30 MINUTES
(+ FREEZING) SERVES 6
⅔ cup (50g) flaked almonds,
chopped coarsely
¾ cup (165g) caster sugar
¼ cup (60ml) water
⅓ cup (20g) instant coffee
½ cup (125ml) boiling water
½ cup (125ml) coffee−flavoured
liqueur (Kahlua)
1¼ cups (300ml) thickened cream
1½ cups (240g) pure icing
sugar, sifted
250g mascarpone
14 thin sponge finger biscuits
(savoiardi) (120g)
1 tablespoon cocoa powder
6 Dip one of the sponge finger
biscuits into remaining coffee
mixture, then place into base
of loaf pan. Repeat with another
five biscuits, trimming to fit.
7 Spread ice−cream over biscuits;
smooth top. Dip remaining
biscuits into remaining coffee
mixture and place on top of
ice−cream. Cover with plastic
wrap; freeze overnight.
8 To serve, invert loaf onto a
chilled plate; discard lining paper.
Dust with sifted cocoa, then top
with the reserved praline pieces.1 Line a 9cm x 19cm loaf pan
(base measurement) with two strips
of baking paper to cover base and
extend 5cm over all sides.
2 To make praline, lightly oil an
oven tray. Scatter almonds over tray.
Stir sugar and the water in a small
saucepan over low heat until sugar
dissolves. Brush down the inside of
the pan with a pastry brush dipped
in water to dissolve all the sugar
crystals. Bring to the boil, without
stirring; boil, uncovered, for 8 minutes
or until it turns a rich toffee colour.
Quickly drizzle toffee over the
almonds. Tilt the tray a few times
to ensure it spreads evenly. Cool.
3 Place coffeeinto a large shallow
heatproof bowl, add the boiling water;
stir to dissolve, then stir in liqueur.
4 Break praline into pieces; process
half the praline into chunky crumbs.
5 To make the ice−cream, beat
cream and icing sugar in a small bowl
with an electric mixer until soft peaks
form. Fold in mascarpone and praline
crumbs, then fold in ¼ cup (
0ml)
of coffee mixture until just combined.“Tiramisu is always a winer for deser , as the
texture and flavour is simply divine. he great thing
about this version is it can be made wel ahead
- you simply slice, serve and wait for the compliments.”
Pamela Clark, Editorial & Food Director, AWW CookbooksQueen of Italian desserts
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