We didn’t think tiramisu, which rightfully means "pick me up," could get any better until we decided to take the classic Italian dessert and turn it into a decadent ice cream cake.
- Prep time 15 minutes
- Total time 5 hours & 15 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Brush inside of 9- x 5-inch loaf pan with water; line with 2 overlapping sheets of plastic wrap, leaving 2-inch overhang.
In pie plate or large shallow bowl, whisk together espresso, Marsala and sugar until sugar is dissolved. Let cool completely.
Quickly dip ladyfingers into espresso mixture, turning to coat; place on baking sheet. Arrange 8 ladyfingers crosswise in bottom of prepared loaf pan; top with 3 cups of the ice cream, smoothing with back of spoon. Sprinkle with half of the chocolates, pressing lightly to adhere. Repeat with 8 of the remaining ladyfingers and remaining ice cream and chocolates; top with remaining 8 ladyfingers. Cover with plastic wrap; freeze until firm, about 5 hours.
Run paring knife along edges of cake to release from pan; lift out onto platter. Remove plastic wrap. Dust cake with cocoa powder. To serve, slice with hot dry knife.
Test Kitchen Tip: Marsala is a Sicilian fortified wine, which, alongside espresso, gives tiramisu its distinct flavour. Be sure to use the sweet version rather than the dry.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 140 mg
- Sugars 51 g
- Protein 8 g
- Calories 449
- Total fat 19 g
- Potassium 276 mg
- Cholesterol 118 mg
- Saturated fat 10 g
- Total carbohydrate 59 g
- Iron 11
- Folate 2
- Calcium 12
- Vitamin A 12
- Vitamin C 1