Frozen Tiramisu

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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 4

Here, the popular coffee-and-cocoa-laced Italian dessert is made with ice cream in place of mascarpone cheese, and assembled in individual molds to simplify serving. Prepare the desserts the night before your dinner, so that all you have to do is unmold them, garnish and serve.


  • 1 cup (8 fl. oz./250 ml) vanilla ice cream
  • 1/2 cup (4 fl. oz./125 ml) strong coffee
  • 2 Tbs. coffee liqueur
  • 1 package (3 oz./90 g) ladyfingers, broken up into large crumbs
      (about 3 cups)
  • Cocoa powder for dusting
  • Semisweet chocolate shavings for garnish


Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the counter until soft, about 20 minutes. Select 4 custard molds or ramekins, each 3/4 cup (6 fl. oz./180 ml). Line each mold with a sheet of plastic wrap, allowing a 2-inch (5-cm) overhang.

In a small bowl, combine the coffee and coffee liqueur.

Place 1/4 cup (1/4 oz./7 g) of the ladyfinger crumbs in the bottom of each prepared mold. Moisten the crumbs with 2 tsp. of the coffee mixture. Top with 2 Tbs. of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of ladyfinger crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the molds in the freezer for at least 2 hours or up to 24 hours.

When ready to serve, remove the molds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mold onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmold each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

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