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).