Frozen Tiramisu

  • Yield: 12 servings


1/4cup freshly brewed espresso or strong coffee
1/4cup marsala or brandy
1/2teaspoon vanilla extract
1/2gallon premium vanilla ice cream
8-- toffee candy bars, crushed
2-- packages ladyfingers
16ounces whipped topping
1cup whipping cream
3tablespoons sugar
1tablespoon cocoa


  1. Combine the espresso, marsala and vanilla in a small bowl; set aside.  Place the ice cream in a large bowl to soften.  Stir the toffee crumbs into the ice cream.  Add 1/4 cup of the espresso mixture.  Line the side and bottom of a 9-inch springform pan with ladyfingers, breaking the ladyfingers to fit if necessary.  Spoon the ice cream into the lined pan.  Stir 2 tablespoons of the espresso mixture into the whipped topping.  Spread over the ice cream.  Beat the whipping cream and sugar in a mixing bowl until stiff peaks form.  Pipe the sweetened whipped cream onto the top in a decorative fashion.  Dust with the cocoa.  Wrap the springform pan tightly and freeze for 8 hours or up to 2 weeks.  Remove the tiramisu 10 minutes before serving.

Recipe reprinted with permission from The Junior League of Jacksonville’s Toast of the Coast (The Junior League of Jacksonville, Inc., 2005).

blog comments powered by Disqus
%d bloggers like this: