Tiramisu is a very popular Italian dessert that is made with layers of ladyfingers topped with layers of coffee flavored custard topped with a sprinkling of cocoa. This recipe is an innovative version of the this classic dessert that is made with vanilla and coffee flavored ice creams topped on layers of vanilla ladyfingers. It offers the traditional flavors of Tiramisu but with a delicious twist.
Preparation Time: 30 minutes
Freezing Time: 5 hours
Sugar – ¼ cups
Espresso, freshly brewed – 6 tablespoons
Coffee liqueur – 2 teaspoons (optional)
Vanilla Ice cream, softened – 1½ quarts
Vanilla Ladyfingers – 30
Coffee Ice Cream, softened – 3 cups
Meringue – for frosting
Mix 2 ½ tablespoons of water with ¼ cup of sugar in a saucepan and bring to a boil on medium heat. Keep stirring occasionally till everything is well dissolved and combined.
Remove the pan from heat and add the coffee liqueur (if using) and espresso. Allow the coffee syrup to cool down to room temperature.
Line a 10×5 inch loaf pan using plastic wrap and make sure to leave a 4-inch overhang on each of the long sides.
Spread half of the softened vanilla ice cream on the bottom of the loaf pan. Now work quickly and dip 15 of the vanilla ladyfingers in the prepared coffee syrup and arrange them in a single layer on top of the ice cream. In case the ice cream has become too soft or runny, keep in the freezer for few minutes to firm up slightly.
Now spread the softened coffee ice cream on top of the layer of ladyfingers. Tap the pan on the counter gently to remove any air bubbles that may have developed.
Repeat the same process of dipping another 15 ladyfingers and arranging to top of the layer of coffee ice cream.
Now spread another layer of vanilla ice cream on top of the ladyfingers and smoothen it well on the top.
Cover the entire loaf pan with plastic wrap to cover the cake completely. Now keep in the freezer till it firms up. This should take a minimum of 5 hours or even overnight.
To unmold the cake, allow it to stand for few minutes on room temperature, then remove the plastic cover and invert the cake on top of a serving dish or platter. Press a warm towel on the bottom and side of the pan and the cake should release immediately. Remove the plastic and store the cake in the freezer.
When ready to serve, spread meringue on top of the cake or decorate by making peaks as desired. Now use a small kitchen torch and move it back and forth over the meringue till it gets slightly caramelized. Serve immediately.