frozen chocolate tiramisu
prep time 30 minutes. freezing time 4+ hours
Ingredients
4 litres Bulla Creamy Classics Choc Chip Ice Cream, softened
500g mascarpone
4 egg whites
1/3 cup caster sugar
500ml cold espresso coffee
3/4 to 1 cup marsala or creme de cacao
40 sponge finger biscuits
to serve
finely grated chocolate and berries
Cooking Directions
- Line two 20 x 20cm deep dishes with baking paper, or a large tray approx. 30 x 50cm.
- Beat together the softened ice cream and mascarpone until well combined. Beat egg whites until firm peaks, gradually add sugar until smooth and glossy. Fold into the chocolate ice cream mixture. Place in the freezer to prevent melting whilst preparing the biscuits.
- Combine coffee and marsala. Dip half the sponge finger biscuits into coffee liquid and line base of the dishes. Spoon over half of the ice cream, then repeat layering with the biscuits.
- Spoon remaining ice cream over biscuits, smoothing the top. Cover well and freeze.