Tiramisu is a beautiful simple dessert which is both rich and delicate, but as it is stinking hot at the moment (37C today) – think of the scene from the Wizard of Oz, when the wicked witch cries, “I’m melting; I’m melting.” – I’m craving ice cold desserts instead. But what if I tried to combine tiramisu and ice cream to make a coffee liqueur and chocolate ice cream? Ooo yes please! The clogs in my brain are turning as I begin to devise a devious recipe 🤔
- 2 litre tub vanilla ice cream
- Savoiardi (sponge finger) biscuits (I used half of a packet)
- 1/2 cup pouring cream
- 200g dark chocolate
- 2 cups espresso coffee (at room temperature)
- 1/4 cup Tia Maria (or other coffee based liqueur)
- Cocoa powder (for dusting)
The first step is to brew up some strong black coffee as you need it at room temperature before you can use it. You can use instant coffee if you want to.
Divide the ice cream into two bowls and let it melt until it is soft but not completely liquid. In one batch add 1/4 cup of the cooled espresso coffee and mix through. I only added 1/4 cup of the coffee as I wanted a subtle flavour but did not want to add too much liquid as ice crystals would form. I could of used coffee essence instead but I didn’t have any.
My coffee ice cream melted to liquid which resulted in a bit of a mistake later on. I should of returned it to the freezer to firm up a bit before going to the next step.
I lined a plastic container with cling film, but you can use any shaped container or cake tin you like. In a bowl I added together the remaining coffee and 1/2 cup of Tia Maria. Quickly dip a savoiardi biscuit in the coffee mixture until it is fully immersed and place it in the container. Line the base of the container until it is covered.
Pour the coffee ice cream mixture over the biscuits. Return it to the freezer to become firm. This is where having a liquid mix went wrong. The biscuits started to float to the surface and I had to keep pushing them down during the freezing process. Oh well lesson learnt!
To make the chocolate ice cream I decided to make a chocolate ganache. Melt the chocolate and combine with the cream in a double boiler or in a bowl over a small amount of water in a saucepan on low heat (or in the microwave). Let it cool. Add 1/4 cup of the chocolate ganache to the second bowl of melted ice cream and stir quickly. After the catastrophe of the coffee ice cream, I put the chocolate ice cream in the freezer to get firm again.
I also realised I had made a lot of chocolate ganache, so I decided to add it to the dessert as a layer in the middle of the ice cream. Why not I say! I took the container out of the freezer after an hour (pushing down the biscuits again) and covered it in the ganache. I also repeated the soaked biscuits layer and returned it to the freezer.
After another hour, I took out both the chocolate ice cream and the container from the freezer. I spread the chocolate ice cream on top and added a final layer of soaked biscuits. I returned it to the freezer and let it completely freeze over night.
When ready to serve upend the ice cream out of the container and remove the cling film. Dust with some cocoa powder; slice and serve. As you can see my top layer of biscuits are not nice and straight because the coffee ice cream was liquid…the ganache isn’t level either!
It tastes really yummy though! I was a bit worried that the biscuits would be a bit too hard and would form ice crystals, but it actually turned out well….overall a dessert experiment that ended well and I’ll make again one day. Next time though, I’ll use some coffee essence and use straight Tia Maria liqueur to soak the biscuits.
Happy New Year 🍾