If you love coffee, you've landed on the right recipe. Our frozen tiramisu cake is the ultimate summer dessert.
It's almost like an iced coffee and tiramisu combined to create a decadent yet refreshing and light frozen dessert.
We've used a crushed Oreo mixture as the base for the cake and two flavoured ice cream layers: a marsala-spiked layer and a coffee layer.
It feeds 10 people and only takes 40 minutes to make (although you will need to show restraint and make it ideally the day before to ensure it is fully frozen and set).
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
626
Ingredients
100 g unsalted butter, melted, plus extra to grease
200 g chocolate sandwich biscuits, we used Oreos
600 g mascarpone
100 ml double cream
175 g condensed milk
2 medium egg whites
2 Tbsp. marsala (or coffee liqueur)
100 ml strong coffee, cooled
For the glaze
100 g dark chocolate, roughly chopped
50 g unsalted butter, chopped
chocolate coffee beans, to decorate, optional
Directions
Step 1Lightly grease a 20.5cm round springform tin with butter and line base and sides with baking parchment. In a food processor, pulse the biscuits to fine crumbs. Alternatively, bash in a food bag with a rolling pin. Add butter and pulse/mix to combine. Press into base of prepared tin and smooth with the back of a spoon. Chill until needed.
Step 2In a large bowl, whisk the mascarpone, cream and condensed milk until combined. In a separate bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the mascarpone mixture. Spoon half the mixture into a separate bowl and fold in the marsala; chill.
Step 3Fold cooled coffee into the remaining mascarpone mixture and scrape into the cake tin, smoothing to level with a palette knife. Freeze for 3hr, or until fairly set.
Step 4When the coffee layer is firm, spoon over the marsala layer, smoothing to level, as before. Cover tin with clingfilm and freeze for at least 4hr or, ideally, overnight, until frozen solid.
Step 5To make the glaze, melt chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Remove bowl and leave to cool for 5min. Transfer frozen cake to a stand or board. Pour glaze on top, smoothing with a palette knife and encouraging it to drip down the sides. Decorate with chocolate coffee beans, if using. Allow to sit for 10-15min before serving, to soften slightly.
If you can't find chocolate coffee beans, use chocolate buttons instead.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
