Tiramisu ice-cream cake

Latest comments and suggestions

• barbichef

  19 December 2007

  barbichef rated and commented on this recipe

  

  will save in the freezer for a party. Rich and interesting...like the guests. Add fresh raspberries.

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• Robinson Towers

  22 December 2007

  Robinson Towers rated and commented on this recipe

  

  We love tiramisu so this was a lovely adaptation of the recipe

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• Kathryn

  26 December 2007

  Kathryn rated and commented on this recipe

  

  I added some vanilla scraped from a vanilla pod to the mascarpone mixture and served it with segmented oranges. Very convenient as I made it a few days in advance and served it for guests on boxing day. Remove from freezer 20 minutes or so before serving as I think it would have been a little hard to slice otherwise. Put whipped cream and a crumbled flake ontop. Clean bowls all round!

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• Meme

  12 January 2008

  Meme rated and commented on this recipe

  

  This is a lovely dessert. Our dinner party guests loved it and needed no effort on the night as I had done it the day before. I served mine in slices with a homemade chocolate pouring sauce.

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• amyd

  03 April 2008

  amyd rated and commented on this recipe

  

  impressive looking yet so easy to make. only thing was it tasted much better defrosted! as even after half an hour out of the freezer it was still rock hard - making it difficult to cut and slow to eat. Although it might be different in the heat of summer, I still think next time I'll either just put it in the fridge or freeze it for only an hour! but will defininately be making again

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• Karolinageegee

  05 May 2008

  Karolinageegee rated and commented on this recipe

  

  Delicious and very easy to make. Perfect for dinner parties, as you can prepare it beforehand and just take it out of the freezer before the dinner. It needs some minutes to defrost, otherwise it's very hard to slice.

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• Ang

  17 July 2008

  Ang commented on this recipe

  Fab recipe, i made this on monday for a party on saturday night. I couldn't get marsala so added tia maria instead. yummy!! I took it out of the freezer about 1hr before using it. It was still quite hard. I'll take it out earlier next time. Went down a treat!

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• floflo

  08 May 2009

  floflo commented on this recipe

  just try this at home last week, everyone loves it and ask for more. I've only eaten a small corner.......no worries....will make myself a big one.

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• Katie

  04 June 2009

  Katie commented on this recipe

  We had an italian buffet at work today for one of the lads birthdays and I was doing desert. This recipe went down an absolute success, although I wish I'd read about taking it out of the freezer ahead before trying to slice it straight away! Nevertheless it tasted amazing, and was thoroughly enjoyed by everyone out on the patio in the sun!

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• Tony

  31 May 2010

  Tony commented on this recipe

  Dead easy to make and it is worth making the effort to get the proper Italian biscuits. Bit disssapointing to me for flavour, perhaps it was served to cold, but will try again as it went down very well with guests at a birthday lunch party.

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• Tony

  31 May 2010

  Tony rated this recipe

  

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• Denise

  27 August 2010

  Denise commented on this recipe

  Have just made this, the boudoir biscuits didn't come above the sides of the tin and is 600ml of boiling water a little too much for the coffee?I seem to have quite a bit left over, wont be eating this until next week so will rate it then.

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• Denise

  11 September 2010

  Denise rated and commented on this recipe

  

  Quite nice although we enjoyed it more when it was completely defrosted!

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• chez

  02 April 2011

  chez rated and commented on this recipe

  

  Prefer this without the chocolate

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Ingredients

• 2 x 250g tubs mascarpone
• 115g caster sugar
• 6 tbsp marsala
• 50g dark chocolate , chopped
• 142ml tub double cream , lightly whipped
• 5 tbsp fresh ground coffee
• 85g caster sugar
• 3 tbsp brandy
• 200g bag Italian sponge fingers , we used Savoiardi Boudoir biscuits

TO SERVE

• cocoa , for dusting
• 142ml tub double cream , lightly whipped
• chocolate shavings or curls

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Difficulty and servings

Preparation and cooking times

Prep 35 mins

Ingredients

• 2 x 250g tubs mascarpone
• 115g caster sugar
• 6 tbsp marsala
• 50g dark chocolate , chopped
• 142ml tub double cream , lightly whipped
• 5 tbsp fresh ground coffee
• 85g caster sugar
• 3 tbsp brandy
• 200g bag Italian sponge fingers , we used Savoiardi Boudoir biscuits

TO SERVE

• cocoa , for dusting
• 142ml tub double cream , lightly whipped
• chocolate shavings or curls

Per serving

578 kcalories, protein 4g, carbohydrate 48g, fat 40 g, saturated fat 24g, fibre 1g, sugar 41g, salt 0.21 g

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