Friday, 5 December 2008

Frozen Tiramisu

    16 oz. heavy whipping cream
    1/2 lb. cream cheese, softened
    1/2 cup + 2 tbsp sugar (or more to taste)
    1 1/2 tbsp instant coffee

    2 tbsp Kahlua
    2 tsp vanilla
    24-30 ladyfinger cookies
    1/2 oz. dark chocolate

  • Pour the whipping cream into a bowl with 1/2 cup of sugar. 
  • Whip the cream with an electric mixer for 4-6 minutes till it thickens and forms soft peaks. 
  • Mix in the cream cheese on medium speed till the mixture is well blended and forms stiff peaks. Taste the mixture; add additional sugar, if desired (the ladyfinger layers in this tiramisu will be quite sweet, so you don't need to overdo the sugar in the cream layers)
  • In a mixing bowl, mix 2 cups of cold water with 1 1/2 tbsp instant coffee. Whisk in Kahlua, vanilla, and 2 tbsp of sugar. Set aside.
  • Take your ladyfingers and your cold coffee mixture and place them nearby. Commercially made ladyfingers (the crunchy kind) work best for this dessert, since they tend to be very absorbent. In your large loaf pan, use a spatula to spread an even layer of cream across the bottom of the pan.
  • Dip the ladyfingers one by one into the coffee mixture for 2-5 seconds each. How long you will dip them depends on the consistency of your ladyfingers. You want them soft, but not overly mushy, so test one or two to get a feel for the ideal amount of soaking time. They will continue to soften even after you take them out of the coffee mixture. Let any excess coffee drip down off the ladyfingers after dipping.
  • Arrange them one by one in a horizontal layer on top of the cream. You should need 8-10 ladyfingers to cover the surface of the cream.
  • Cover the ladyfingers with another layer of cream.
  • Continue to layer the soaked ladyfingers and cream till you've made three layers of soaked ladyfingers. Finish with a final smooth layer of cream across the top of the loaf pan.
  • Use a grater to grate 1/2 ounce of dark chocolate shavings into a bowl.
  • Sprinkle the shavings onto the top of the assembled tiramisu.
  • Cover the tiramisu with plastic wrap, being sure not to let the wrap touch the surface of the cream. Place the tiramisu in the freezer for at least 4 hours.
  • Remove the tiramisu from the freezer about 10 minutes before you plan to serve it. Slice it straight from the freezer into the amount of servings you need using a knife dipped in hot water between slices to make cutting even and neat. Place pieces onto serving plates and let them defrost for 10 minutes before serving (they can be eaten frozen too, it will taste more like ice cream cake that way). 
  • Store tiramisu in the freezer covered with plastic wrap.