frozen tiramisu

How To Make frozen tiramisu

• 1

  CRUST: In a medium bowl, combine crushed wafers, pecans & butter. Press mixture evenly onto bottom of a 10" springform pan.
• 2

  Drizzle 1/2 the espresso over flat sides of ladyfingers. Vertically line the side of the pan with ladyfingers, placing the rounded sides to the outside. Set aside.
• 3

  In a small bowl, combine cream & sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). In a medium bowl, combine mascarpone, creme de cacao & remaining espresso. Beat on medium speed until well mixed. Fold whipped cream into mascarpone mixutre until just combined.
• 4

  In a chilled medium bowl, stir chocolate ice cream with wooden spoon until softened, spread over crust. Spread mascarpone mixture over chocolate ice cream. Cover & freeze about 3 hours or until firm.
• 5

  In a chilled medium bowl, stir vanilla ice cream with a wooden spoon until softened, spread over mascarpone mixture. Cover & freeze for at least 8 - 24 hours or until firm.
• 6

  Let tiramisu stand at room temperature for 15 minutes before serving. Garnish with sprinkling of chopped coffe beans & chocolate shavings, if desired.
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