I love it when a dessert TELLS me to eat it and even more so when it says it in Italian! Tiramisu means, ‘pick me up’ and yes, I think I will pick you up, and then I’ll put you in my mouth! This is an easy summer dessert that’s super-impressive to serve guests – especially when you say it with your best Italian accent. The Italian in my house is rather precious about tiramisu – although I think all Italians feel this way. When I once proudly skipped into the room with what I thought was one of my best ideas ever; caramel tiramisu, he announced that it was a despicable idea. How dare I contaminate a perfectly delicious dessert with CARAMEL!? So when I tried my luck at suggesting a frozen version and he didn’t cancel our wedding plans, I was relieved. And of course, pushed my luck and suggested we add a chocolate layer as well. Might as well take advantage of the seemingly good mood he was in! And so, this frosted version has a chocolate layer – because there are a lot of things Mr Italian and I disagree on, but when it comes to this we agree; chocolate makes everything better!
Frozen Chocolate Tiramisu
1 cup freshly brewed, strong coffee, cooled
18 finger biscuits
4 egg yolks
½ cup caster sugar
500g mascarpone cheese, softened
2 tbsp coffee liqueur or grappa (optional)
60g dark chocolate, melted
250ml cream, whipped
Cocoa powder, for dusting
Line the base and sides of a standard loaf tin with baking paper, leaving a 5cm overhang at long ends. Using an electric mixer, beat the egg yolks and sugar for 5 minutes or until light, pale and creamy. Whisk in the softened mascarpone and liqueur (if using) – don’t overmix. Dip 6 biscuits, 1 at a time, into the coffee mixture, turning to coat. Place, in a single layer, at the bottom of the loaf tin. Pour over half the mascarpone mixture then dust with cocoa powder. Place another layer of soaked biscuits on top. Fold the melted chocolate into the remaining mascarpone mixture and pour that over the biscuits. Top with a last layer of soaked biscuits. Cover the surface with plastic wrap and freeze overnight or until firm. Allow to soften at room temperature for 5 minutes before turning out onto a plate. Top with whipped cream and a dusting of cocoa powder.
TIP If you’re worried about the raw egg yolks, gently whisk the egg yolks and sugar in a bowl over gently simmering water until warm to the touch, then whip with an electric mixer until light and fluffy.