Iced Chocolate Tiramisu anyone?
This tiramisu uses the classic Italian Lady, or sponge fingers (sometimes labelled tiramisu fingers) available from good delis.
They are soaked in a coffee and liqueur syrup and then layered with a rich mascarpone mousse. There’s no churning or ice-cream making so the whole recipe is delicious yet incredibly easy.
How To Make Iced Chocolate Tiramisu:
For the coffee syrup:
- 200ml water
- 1 tablespoon instant Fairtrade coffee powder or granules
- 150g caster sugar
For the mousse:
- 200ml double cream, well-chilled
- 250g mascarpone
- 4 tablespoons coffee liqueur – Tia Maria, Kahlua, or Brandy
- 100g (1/2 packet) Italian lady sponge fingers
- 1 x 100g bar Divine dark chocolate
- Freezer-proof serving bowl, preferably glass
How To Make:
- Heat the water for the syrup in a small pan. Stir in the coffee then the sugar over a low heat then bring to the boil and simmer for 5 minutes until syrupy. Leave to cool, then chill thoroughly.
- Whip the double cream until soft peaks form. Stir the mascarpone until very smooth then stir into the whipped cream.
- Gradually stir in 150ml of the chilled coffee syrup. Add the coffee liqueur or brandy.
- Break up each sponge finger into 4 pieces and pour over the coffee liqueur syrup, leave to soak. Chop the chocolate finely in a food processor. To assemble the tiramisu put half the soaked sponge fingers in the base of the freezer bowl. Cover with half the mascarpone mousse then scatter over half the chopped chocolate.
- Arrange the rest of the soaked sponge fingers on top then cover with the remaining mousse. Scatter over the rest of the chopped chocolate then cover the bowl and freeze for 2–3 hours until firm.
- If freezing overnight or longer transfer the tiramisu to the fridge 20 minutes before serving to soften enough to scoop.
*Recipe and recipe photography by Divine Chocolate*
*No Payment was received*
What do you think of this Iced Chocolate Tiramisu recipe?
Fancy trying it?