frozen tiramisu

How To Make frozen tiramisu

• Step 1
  CRUST: In a medium bowl, combine crushed wafers, pecans & butter. Press mixture evenly onto bottom of a 10" springform pan.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 6
  Let tiramisu stand at room temperature for 15 minutes before serving. Garnish with sprinkling of chopped coffe beans & chocolate shavings, if desired.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!