This tiramisu recipe is made with vanilla ice cream. Not only does it taste delicious, but it is also more economical than making it with mascarpone cheese.
1 package ladyfingers, (90 grams) cut into large pieces, yields about 3 cups
cocoa powder
chocolates, grated for decoration
Preparation
40 mins
0 mins
Low
Put the ice cream in the microwave until softened (about 30-45 seconds) on medium power. The other option is to leave the ice cream out of the freezer for 20 minutes.
In a small bowl, mix the coffee with the coffee liqueur.
Place plastic wrap in each dessert mold (egapack) and leave plenty hanging over the sides.
Put 1/4 cup of the crumbled ladyfingers at the bottom of each mold. Top with 2 teaspoons of the coffee mixture. Add 2 tablespoons of vanilla ice cream on top. Sprinkle the ice cream with cocoa. Repeat this until the molds are filled. Finish with a thin layer of ladyfingers and press down until you have a flat surface. Pour the remaining coffee on top (divided among the 4 molds).
Cover the molds with plastic wrap (egapack) and seal completely. Place in the freezer for 2-24 hours.
When ready to serve, remove the molds from the freezer and let them sit in the kitchen for 15 minutes.
Open the egapack and invert the mold onto a dessert plate. Remove the entire egapack and dust with powdered cocoa and grated chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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